Chickpea and Roasted Capsicum Salad

Chickpea and Roasted Capsicum Salad


5 people made this

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


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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