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.
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
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Method Prep:15min › Cook:15min › Ready in:30min
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.
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.
Allow the peppers to cool slightly, remove skin and cut peppers into strips.
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.
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