Chickpea & roasted pepper salad
- Preparation and cooking time
- Total time
- No cook
- Easy
- Serves 4
Skip to ingredients
- 400g can chickpea
- 4-5 roasted red pepperfrom a jar (or see Know-how, below)
- 4 tbsp chopped mint
- 4 tbsp chopped parsley
- 4 spring onionschopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
Nutrition: per serving
- kcal168
- fat10g
- saturates13g
- carbs14g
- sugars3g
- fibre4g
- protein6g
- salt0.65glow
Method
step 1
Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
step 2
Serve in one big bowl, or four small ones so everyone has their own portion.
