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Chickpea and roast pepper salad

30 minutes

Chickpea and roast pepper salad

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 x 410 g cans chickpeas, drained
2 red peppers, halved and seeded
125 ml olive oil
90 ml lemon juice
1 garlic clove, crushed
1 T Dijon mustard
2 T tahini (sesame) paste
2 t fresh parsley, chopped
2 t fresh coriander, chopped

Method

Preheat the oven to 180°C.

Roast the peppers until slightly charred.

Combine the olive oil, lemon juice, garlic, mustard, tahini paste, parsley and coriander.

Toss the chickpeas and peppers with the dressing and serve.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Spicy prawns in coconut sauce

Rosemary buckwheat pancakes with wilted spinach, butternut and apple

Brinjal pizza

Eggs in tomato sauce

Brie and caramelised onion braai sarmies

Marbled eggs

Chocolate-studded bread

Pap en vleis

Whole-wheat and pumpkin salad with gremolata dressing

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Chickpea and roast pepper salad

Chickpea and roast pepper salad

Ingredients

Method