Warm chickpea, fennel & pepper salad

Warm chickpea, fennel & pepper salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Cook: 45 mins - 1 hr

Easy

Serves 4
A vibrant salad that tastes delicious either hot and cold

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal342
  • fat21g
  • saturates2g
  • carbs29g
  • sugars0g
  • fibre8g
  • protein11g
  • salt1.25g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 large red pepper
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium red onion, chopped into small dice
  • 1 large shallot, finely sliced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic clove, crushed and finely chopped
  • 1 small bulb fennel, chopped into small dice
  • 1 sprig of fresh rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 bay leaf
  • 1 tsp vegetable bouillon powder
  • 2 x 410g cans chickpea, drained and rinsed
  • zest of 1 lemon, finely chopped

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 20g packet (or a large a large handful) flatleaf parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dressing

  • 1 tbsp red wine vinegar
  • 4 tbsp extra-virgin olive oil

Method

  1. For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.

  2. Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.

  3. Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.

  4. Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.

  5. Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

kimjakhan's picture

nice! lovely and light recipe. To save time, instead of grilling the peppers separately I chopped them and fried them after the onions had become translucent

lhea-ibiza's picture
5

AMAZING!! super tasty and nice as a quesadilla too!!

thestaticboy's picture
4

Very good recipe. I didnt have any red onion to hand but i used some pointed cabbage to add some crunchiness to the salad which worked really well.
A great use for the Fennel too!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.