Chickpea and Capsicum Salad

    2 hours 10 minutes

    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.

    25 people made this

    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

    Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

    1. 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.
    2. Refrigerate salad 2 to 4 hours before serving.


    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 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