Chickpea and Capsicum Salad
Tasty chickpeas are combined with diced red and yellow capsicums, a green chilli, diced red onion and a dressing of lemon and lime juice for a high fibre salad.
Ingredients
Serves: 8
- 1 lime, juiced
- 1 lemon, juiced
- 4 tablespoons extra virgin olive oil
- 1 1/2 tins (600g total) chickpeas, drained and rinsed
- 2 large red capsicums, diced
- 2 large yellow capsicums, diced
- 1 green chilli, diced
- 1 large red onion, diced
- handful chopped fresh parsley
- salt and freshly ground black pepper to taste
Directions
Preparation:10min ›
Cook:2hours ›
Ready in:2hours10min
- In a large bowl, whisk together the lime juice, lemon juice and olive oil. Mix in the chickpeas, capsicums, chilli, red onion and parsley. Season with salt and pepper. Toss to coat.
- Refrigerate salad 2 to 4 hours before serving.
Note:
Though you don't have to chill before serving, the salad really is best when the flavours have a chance to meld!
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Reviews and Ratings
Global Ratings:
(18)
Reviews in English (12)
Altered ingredient amounts. With only one red capsicum, onion and jalapeno mixed in with a 470g can of chickpeas, I knew I'd need another can of beans. I don't know how anyone could use 4 capsicums and still expect to find a chickpea on their fork!!! This was fresh and easy to make, but I changed the recipe a lot (leaving out 3 capsicums, adding another can of beans). Maybe I shouldn't even have reviewed it?? - 29 Sep 2008
Used different ingredients. We just tried this recipe and everyone loved it. I added coriander instead of the parsley and added chopped kalamata olives. The possibilities are endless. I found that I would use 2 cans of the garbanzos if using 2 of each peppers. - 29 Sep 2008
I just love this salad and so does all who eat it. I serve it all the time. - 29 Sep 2008