A simple but tasty salad that can be served as it is or made a bit more special by roasting your own red peppers and adding a few chopped antipasto ingredients like grilled aubergine slices and sun-dried tomatoes in oil.
It makes a good side dish to grilled meats and kebabs.
CHICKPEA AND ROASTED PEPPER SALAD
400 g can chickpeas
4-5 roasted red pepper pieces from a jar
4 tablespoons chopped mint
4 tablespoons chopped parsley
4 spring onions, chopped
2 tablespoons lemon juice
3 tablespoons olive oil
salt and pepper to taste
Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Place in a small serving bowl.
Drain the peppers then roughly chop. Mix with the mashed chickpeas and stir in the remaining ingredients.
Season with a little salt and pepper and serve.