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Chickpea and roasted pepper salad

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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin chickpeas 400g
  • 150 g grilled/roasted peppers
  • 50 g rocket arugula
  • Juice of half a lemon
  • 1-2 Tbsp olive oil
  • 1 handful parsley chopped
  • Salt and pepper

Method
 

  1. Drain the chickpeas and put in a serving dish.
  2. Rinse & dry the rocket leaves, add to the chickpeas.
  3. Slice the peppers into strips, add to the salad.
  4. Sprinkle with the chopped parsley.
  5. Toss with lemon juice and olive oil.
  6. Taste it, then season with salt and pepper,and add more oil or lemon juice, if needed.