Ingredients

Method

• 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

Ingredients

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.