- Dish type
- Bean salad
- Chickpea salad
Lovely combination of roasted red or yellow peppers with chickpeas, mint, capers, lemon, garlic and olive oil. This simple but flavourful salad goes well with almost any fish.
17 people made this
- 4 red or yellow peppers
- 4 tablespoons olive oil
- 2-3 tablespoons lemon juice
- 3 tablespoons chopped fresh mint leaves
- 3 teaspoons capers, drained
- salt and freshly ground black pepper to taste
- 2 garlic cloves, finely chopped
- 720g chickpeas, freshly cooked or tinned
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 220 C / Gas 8. You can also use the oven grill, but then you have to mind that the peppers don't char.
- Cut the peppers 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 peppers to cool slightly, remove skin and cut peppers into strips.
- Stir lemon juice and remaining olive oil together. Add the mint, capers and garlic and mix with the peppers and the drained chickpeas. Season with salt and pepper and allow the flavours to infuse for awhile before serving.
Reviews & ratingsAverage global rating:(7)
Reviews in English (2)
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
This was very tasty, butmy capsicums took way longer than 15 minutes to cook to skin-removal point, more like 45 minutes, andeven 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(Review from this site AU | NZ)