Roasted pepper and chickpea salad

    Roasted pepper and chickpea salad

    48saves
    30min


    9 people made this

    About this recipe: Lovely combination of roasted red or yellow peppers with chickpeas, mint, capers, lemon, garlic and olive oil. I prefer to cook the chickpeas myself, but you can of course also make this salad with chickpeas from a tin. This simple but flavourful salad goes well with almost any fish.

    Ingredients
    Serves: 4 

    • 4 red or yellow peppers
    • 4 tablespoons olive oil
    • 2-3 tablespoons lemon juice
    • 3 tablespoons chopped fresh mint leaves
    • 3 teaspoons capers, drained
    • salt and freshly ground black pepper to taste
    • 2 garlic cloves, finely chopped
    • 720g chickpeas, freshly cooked or tinned

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 220 C / Gas 8. You can also use the oven grill, but then you have to mind that the peppers don't char.
    2. Cut the peppers in half and remove the seeds. Brush with 2 tablespoons of olive oil and place the cut side down on a greased baking tray. Roast until the skin blisters and can be peeled off.
    3. Allow the peppers to cool slightly, remove skin and cut peppers into strips.
    4. Stir lemon juice and remaining olive oil together. Add the mint, capers and garlic and mix with the peppers and the drained chickpeas. Season with salt and pepper and allow the flavours to infuse for awhile before serving.

    Recently viewed

    Reviews (1)

    pieppiep
    1

    I left the charred pepper skins on as I think that's the tastiest part - otherwise I followed the recipe exactly. It's a nice filling side-dish, good with bread or couscous, I'll probably make this again during the summer as part of a vegan barbecue. - 15 Jun 2013

    Write a review

    Click on stars to rate