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Chickpea & roasted pepper salad

Ingredients

  1. Step 1 400g can chickpea
  2. Step 2 4-5 roasted red pepper , from a jar (or see Know-how, below)
  3. Step 3 4 tbsp chopped mint
  4. Step 4 4 tbsp chopped parsley
  5. Step 5 4 spring onions , chopped
  6. Step 6 2 tbsp lemon juice
  7. Step 7 3 tbsp olive oil
Chickpea & roasted pepper salad
Calories: 168 Carbohydrate: 14 g Protein: 6 g Fat: 10 g
Cook time: 10 minutes Prep time: minutes Total time: 10 minutes Servings: 4

TAGS

Buffet Dinner Lunch Side Dish Snack Supper Moroccan Josh Eagleton 10-30 minute 200 kcal or less 4 serving Beginner chickpea Main Make Ahead Mary Cadogan mint Parsley Prawn Prawn Quick Red pepper Red pepper Roasted red pepper salad Seafood Seafood salad shellfish Spring onion Spring onion summer Under 10 minute

Directions

  1. 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.
  2. Step 2 Serve in one big bowl, or four small ones so everyone has their own portion.