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67 of 122

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.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Red cabbage salad

Egg-and-lemon seafood soup

Beetroot-and-hazelnut salad

Crushed tomato salad

Saffron mango lassi

Raspberry and ricotta whip

Coconut-crusted chicken

Pickled snoek

Lamb curry filling for bunny chow

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Chickpea and roast pepper salad

Chickpea and roast pepper salad

Ingredients

Method