Chickpea & roasted pepper salad
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
2
ratings
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
No cookLow-fat, Super healthy
Counts as 1 of 5-a-day, good source of vitamin C
- Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Know-how
You can roast your own peppers under a hot grill, on a griddle pan or directly over the flame of a gas hob. Turn frequently to make sure that they blacken evenly. Once blackened all over, place in a bowl and cover with cling film - this will make the peppers steam a little, leaving them nice and soft. Allow to cool in the bowl, then peel away the skin and remove the seeds.
Per serving
168 kcalories, protein 6g, carbohydrate 14g, fat 10 g, saturated fat 13g, fibre 4g, salt 0.65 g
Recipe from Good Food magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4628/
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Ingredients
- 400g can chickpeas
- 4-5 roasted red pepper , from a jar (or see Know-how, below)
- 4 tbsp chopped mint
- 4 tbsp chopped parsley
- 4 spring onions , chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
Search Good Food
You can make it up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
79
ratings
Prawn & avocado platter with lime & chilli dressing
The fresh colours and flavours of this salad are so summery and look especially good served on a big white plate
2
ratings
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Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
No cookLow-fat, Super healthy
Counts as 1 of 5-a-day, good source of vitamin C
Healthy and packed with flavour
Ingredients
- 400g can chickpeas
- 4-5 roasted red pepper , from a jar (or see Know-how, below)
- 4 tbsp chopped mint
- 4 tbsp chopped parsley
- 4 spring onions , chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
Per serving
168 kcalories, protein 6g, carbohydrate 14g, fat 10 g, saturated fat 13g, fibre 4g, salt 0.65 g
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18 December 2007
Diane rated and commented on this recipe
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08 March 2008
Maria commented on this recipe
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20 June 2008
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