Chickpea and roast pepper salad

Chickpea and roast pepper salad

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  • 4 - 6
  • Easy
  • Carb Conscious Health conscious
  • 10 minutes
  • 30 minutes
  • Winters Drift Sauvignon Blanc


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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