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Chickpea and capsicum salad
Chickpea and capsicum salad
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Vibrant, low-fat, budget-friendly vegetarian salad.
Ingredients:
  • 210g (1 cup) dried chickpeas
  • 31.50 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 1 garlic clove, peeled, halved
  • 3.60 gm honey
  • 0.63 gm smoked paprika
  • 2 red capsicums, quartered, deseeded
  • 1/5 small red onion, halved, thinly sliced
  • 1 bunch parsley, leaves picked
  • 1 x 200g punnet grape tomatoes, halved
  • Freshly ground black pepper
Instructions:
  • In a bowl, soak chickpeas in cold water overnight. Drain and transfer to a saucepan. Cover with fresh cold water and boil until tender, about 35-40 minutes. Drain and let cool.
  • Combine lemon juice, oil, garlic, honey, and paprika in a screw-top jar. Shake vigorously until well mixed. Let it sit for 30 minutes to enhance the flavors.
  • Preheat the grill on high. Grill the capsicum skin-side up until charred and blistered, about 8-10 minutes. Place the capsicum in a heatproof bowl, cover with plastic wrap, and let it sit for 10 minutes to make peeling the skin easier. Peel the skin off the capsicum and slice the flesh into thin strips.
  • Mix chickpeas, capsicum, onion, parsley, and tomato in a bowl. Remove garlic from dressing and discard it. Drizzle salad with dressing and gently toss to combine. Season with pepper before serving.

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