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