This recipe was submitted by Heide H. Seeman of Medford for the 2008 Oregon Healthy Living recipe contest. Heide says it can be served by itself or with anything barbecued. After Mail Tribune kitchen tester Shonna Zimmerman whipped up a batch, one of our staffers served it with zesty chicken wings and gave rave reviews. Another staffer used it as an accompaniment to grilled Rogue River steelhead. Yum. The salad makes four half-cup servings and can be made a day ahead.

This recipe was submitted by Heide H. Seeman of Medford for the 2008 Oregon Healthy Living recipe contest. Heide says it can be served by itself or with anything barbecued. After Mail Tribune kitchen tester Shonna Zimmerman whipped up a batch, one of our staffers served it with zesty chicken wings and gave rave reviews. Another staffer used it as an accompaniment to grilled Rogue River steelhead. Yum. The salad makes four half-cup servings and can be made a day ahead.

Ingredients

For the salad:

2 medium peppers, roasted, peeled and sliced

1-1/3 cups chickpeas (garbanzo beans), rinsed and drained

1/4 cup (4 ounces) sliced pitted black olives

2 tablespoons fresh oregano or parsley, chopped

Salt and black pepper to taste

For the dressing:

1 tablespoon balsamic vinegar

1 tablespoon low sodium soy sauce

2 cloves garlic, minced

1/4 teaspoon lemon pepper

2 tablespoons olive oil

Directions

Toss salad ingredients in mediubowl. Combine dressing ingredients and mix with salad.