Chickpea & roasted pepper salad

recipe image


  • 400g can chickpea
  • 4-5 roasted red pepper , from a jar (or see Know-how, below)
  • 4 tbsp chopped mint
  • 4 tbsp chopped parsley
  • 4 spring onions , chopped
  • 2 tbsp lemon juice
  • 3 tbsp olive oil


  • STEP 1

    Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.

  • STEP 2

    Serve in one big bowl, or four small ones so everyone has their own portion.


You can roast your own
peppers under a hot
grill, on a griddle pan or
directly over the flame
of a gas hob. Turn
frequently to make sure
that they blacken evenly.
Once blackened all over,
place in a bowl and
cover with cling film
– this will make the
peppers steam a little,
leaving them nice and
soft. Allow to cool in
the bowl, then peel
away the skin and
remove the seeds.

Goes well with

Recipe from Good Food magazine, August 2007

What do you think?

Written by ExpressLife


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