Chickpea Salad

A hearty salad made with chickpeas and roasted peppers, which can be served with toasted bread as a standalone dish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 pieces Bell pepper, red, fresh

  • 4 handfuls Chickpea, cooked

  • 4 spoon Parsley, fresh

  • 2 spoons Mint

  • 3 spoons Carp, soaked

  • 2 spoons Juice, lemon

  • 0.25 teaspoons Salt, table

  • 2 pod Garlic, fresh

  • 4 spoon Oil, olive

Steps

  1. Thoroughly rinse the canned chickpeas in a colander under running water and drain well. Preheat the oven to 200 °C.

  2. Wash the peppers, dry them, place them on a baking tray, and bake in the preheated oven for 15 minutes on one side and 10 minutes on the other side. Let the roasted peppers cool, peel them, remove the seeds, and cut them into strips (or cubes).

  3. In a bowl, mix the chickpeas, peppers, spices, and capers.

  4. In a smaller bowl, prepare the dressing with lemon juice, salt, pressed garlic, and oil. Pour the dressing over the chickpea mixture, mix well, and serve on a plate.

Nutrition Information (Per 100g)

  • Calories: 106.82 kcal
  • Fat: 1.12 g
    • Saturated Fat: 0 g
  • Carbohydrates: 17.74 g
    • Sugars: 3.45 g
  • Protein: 4.58 g
  • Fiber: 4.58 g

Advice

Instead of canned chickpeas, you can use dried chickpeas, which you soak overnight and cook the next day in salted water. Cook for about an hour or until they become soft, then drain and cool. Cook the chickpeas with a bay leaf or seaweed. This way, the chickpeas are much easier to digest, and the dish wont cause bloating. You can also roast the peppers in a pan on the stove. Lightly oil the pan. Roast the peppers evenly on all sides until the skin darkens and the flesh softens.