Roasted Pepper Medley
Per 2 cups
1 red bell pepper
1 orange bell pepper
3 packed cups fresh spinach leaves
1 cup canned chickpeas, drained
4 tablespoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon extra-virgin olive oil
1⁄8 teaspoon (or to taste) garlic powder
Wash the bell peppers and pat dry. Wash the spinach leaves and drain thoroughly. Wash the tomatoes and slice.
Place a sheet of aluminum foil on a roasting pan. Broil the peppers for 10 minutes or until the skins are blackened. Turn the peppers over after 5 minutes so that both sides blacken.
Remove from oven, place in a plastic bag, and seal. Leave the peppers in the bag for at least 10 minutes. Remove the skin from the blackened peppers, cut them in half, and remove the seeds.
Cut the peppers into long strips and let sit for 2–3 hours. Wipe the strips dry and cut into cubes.
Toss the chickpeas with the red wine vinegar, lemon juice, olive oil, and garlic powder. Add the roasted pepper cubes, spinach, and sliced tomatoes. Serve immediately.