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Chickpea & roasted pepper salad

Chickpea & roasted pepper salad

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A star rating of 4.3 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Total time
    • No cook
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal168
fat10g
saturates13g
carbs14g
sugars3g
fibre4g
protein6g
low insalt0.65g
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Ingredients

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 4.3 out of 5.9 ratings
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