Chickpea and Roasted Capsicum Salad

    30 minutes

    Lovely colours combine in this delicious salad comprising of roasted capsicum, chickpeas, mint, garlic and capers.

    14 people made this

    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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. Allow the capsicums to cool slightly, remove skin and cut into strips.
    4. Stir lemon juice and remaining olive oil together. Add the mint, capers and garlic then mix with the capsicums and chickpeas.
    5. Season with salt and pepper and allow the flavours to infuse for a while before serving.

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    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)