Chickpea and roasted pepper salad
8 Jun 2015
Prep Time
5 minutes
Total Time
5 minutes
Background
This healthy chickpea and roasted pepper salad is ready in just five minutes - it's a perfect filler in pita bread or serve it as a side dish with barbecued meats and fish. Also, it's ideal for picnics and lunch-boxes! You can use homemade leftover grilled peppers or roasted peppers sold in jars.
Ingredients
- 1 tin chickpeas (400g)
- 150g grilled/roasted peppers
- 50g rocket (arugula)
- Juice of half a lemon
- 1-2 Tbsp olive oil
- 1 handful parsley, chopped
- Salt and pepper
Instructions
- Drain the chickpeas and put in a serving dish.
- Rinse & dry the rocket leaves, add to the chickpeas.
- Slice the peppers into strips, add to the salad.
- Sprinkle with the chopped parsley.
- Toss with lemon juice and olive oil.
- Taste it, then season with salt and pepper,and add more oil or lemon juice, if needed.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Fusion
- Occasions: - Parties - Picnic
- Ingredients: - Other Pulses - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low GI - Vegan
- Skill Levels: - Easy
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