Chickpea, Pine Nut and Red Pepper Salad
- 3 scallions (white and light green parts), chopped
- 1/4 cup Good Fat Dressing
- 1/2 cup chopped jarred roasted red peppers
- 1/3 cup pine nuts
- 2 (15 1/2-oz.) cans Chickpeas, rinsed and drained
In small dry skillet, toast pine nuts over medium-low heat, stirring occasionally, until fragrant, 5 minutes. Set aside to cool.
Meanwhile, in large storage bowl or container, combine remaining ingredients and toss gently. Add toasted pine nuts and toss again. Use within 2 or 3 days.