Roasted Red Pepper with Chickpeas recipe

This sweet and ever so slightly tangy salad is made from roasted red peppers, creamy chickpeas, spiky capers, lemon juice, garlic cloves and fresh mint. The resulting dish is a wonderfully tasty salad perfect for serving with lamb or pork chops.

Ingredients:

4 red peppers
700g chickpeas, drained weight
4 tbsp. olive oil
3 tbsp. lemon juice
1 tbsp. capers
3 tbsp. freshly chopped mint
2 cloves of garlic
Salt and pepper

Method of Preparation:

Heat the oven to 220C. Cut the peppers in half and lay them open side down on a baking tray. Brush skins with half of the olive oil, then roast until the skins are blackened and can be peeled off.
Allow the peppers to cool before removing the seeds and cutting into strips. Finely slice the garlic cloves.
Whisk together the rest of the olive oil and the lemon juice and season well with salt and pepper.
Toss the chickpeas, red peppers, capers, mint, garlic and lemon dressing together, then season again if necessary.

If you don't have any fresh garlic in, feel free to substitute one teaspoon of garlic puree for one garlic clove. Simply stir it into the dressing rather than the rest of the salad. This recipe serves four people.

Author: Laura Young.

Back to the Chickpea Recipes home page.

Add a Review or Comment:

Conversions
700g	about 25 oz (24.6911 oz based on 0.035273 ounces in a gram)
220°C	425°F / Gas Mark 7

Data:

Published: October 12, 2011