Salad Sunday

Yesterday was all about beer...and lots of it.  With the World Beer Festival in Raleigh, I spent the afternoon tasting a wide variety of beer on Moore's Square.  It was an incredibly fun and entertaining afternoon, and it was definitely worth the pricey $40 ticket.  From crazy costumes to the pretzel necklaces, I'm glad that I get to mark Beerfest off of my medical school bucket list.

Today, my body is craving something a little healthier.  So here I am on Salad Sunday making a simple and delicious meal.  Enjoy, and happy Sunday!

Chickpea Salad with Roasted Peppers

(4 servings)

1 20-oz. can chickpeas, drained and rinsed

1 12-oz. jar roasted red peppers, drained and cut in strips
Juice of 1/2 lemon
1 T. olive oil
Freshly ground pepper to taste
Lettuce

Combine the chickpeas, red peppers, lemon juice, and olive oil in a mixing bowl and toss together.  Season with pepper and toss again.

Line individual plates or shallow bowls with a few lettuce leaves and divide the salad among them.