Chickpea & roasted pepper salad

Chickpea & roasted pepper salad

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(3 ratings)

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Cooking time

No cook

Skill level

Easy

Servings

Serves 4

This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
168
protein
6g
carbs
14g
fat
10g
saturates
13g
fibre
4g
sugar
3g
salt
0.65g

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

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Method

  1. 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.
  2. Serve in one big bowl, or four small ones so everyone has their own portion.

Recipe from Good Food magazine, August 2007

Comments, questions and tips

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Comments

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franny48's picture
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Absolutely delicious and so easy. This is definitely going to be a much-used stand-by.

vhughes's picture
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The final result makes this look much tricker to do than it actually was!

mthaidermota's picture

Was a very simple recipe, and tasted delicious

dgearon's picture
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Easy & delicious with meat or seafood

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