Chickpea and roasted red pepper salad

chickpea and roasted pepper saladA 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.

Serves 4


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.

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