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.
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
This was very tasty, but my capsicums took way longer than 15 minutes to cook to skin-removal point, more like 45 minutes, and even with 1 medium capsicum and one huge, so effectively about 3 capsicums, all of a 400g tin of chickpeas was a bit much. 720g would result in a salad that was mostly chickpea. - 10 Dec 2016 (Review from Allrecipes AU | NZ)