Chickpea & roasted pepper salad
- Preparation and cooking time
- Total time
- No cook
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 400g can chickpea
- 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
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.
