Chickpea & Roasted Pepper Salad
This vibrant chickpea and roasted red pepper salad is bursting with fresh flavors and textures. The creamy chickpeas are mashed to create a hearty base, combined with the smoky sweetness of roasted red peppers, the zing of lemon juice, and the freshness of chopped herbs. Perfect for a light and nutritious meal, this salad can be served in a shared bowl for a communal dining experience or divided into individual portions for a more personalized touch.
— Constant Cookbook
Ingredients
- 400g can chickpeas
- 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
Instructions
- 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.
- Serve in one big bowl, or four small ones so everyone has their own portion.
Yield
Serves 4
Nutrition
- Calories: 168 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.65 milligram of sodium
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