Chickpea and Roasted Capsicum Salad
Lovely colours combine in this delicious salad comprising of roasted capsicum, chickpeas, mint, garlic and capers.
Ingredients
Serves: 4
- 4 red or yellow capsicums
- 4 tablespoons olive oil
- 2-3 tablespoons lemon juice
- 3 tablespoons fresh mint leaves, diced
- 3 teaspoons capers, drained
- 1 pinch, salt and freshly ground black pepper, to taste
- 2 garlic cloves, finely diced
- 720g chickpeas, freshly cooked or tinned, drained
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat oven to 220 degrees C. You can also use the grill but then you have to check that the capsicums don't burn too quickly.
- Cut the capsicums in half and remove the seeds. Brush with 2 tablespoons of olive oil and place the cut side down on a greased baking tray. Roast until the skin blisters and can be peeled off.
- Allow the capsicums to cool slightly, remove skin and cut into strips.
- Stir lemon juice and remaining olive oil together. Add the mint, capers and garlic then mix with the capsicums and chickpeas.
- Season with salt and pepper and allow the flavours to infuse for a while before serving.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (2)
This was very tasty, but my capsicums took way longer than 15 minutes to cook to skin-removal point, more like 45 minutes, and even with 1 medium capsicum and one huge, so effectively about 3 capsicums, all of a 400g tin of chickpeas was a bit much. 720g would result in a salad that was mostly chickpea. - 10 Dec 2016
I left the charred pepper skins on as I think that's the tastiest part - otherwise I followed the recipe exactly. It's a nice filling side-dish, good with bread or couscous, I'll probably make this again during the summer as part of a vegan barbecue. - 15 Jun 2013 (Review from Allrecipes UK & Ireland)
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