Chickpea & roasted pepper salad
- Preparation and cooking time
- Total time
- No cook
- Serves 4
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
- STEP 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.
- STEP 2
Serve in one big bowl, or four small ones so everyone has their own portion.
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.