Recipe home
Roasted red pepper and chickpea salad
Ingredients
1 x 450g jar roasted red peppers, drained
2 x 400g cans chickpeas, rinsed and drained
1 red onion, thinly sliced
4tbsp each roughly chopped fresh parsley and coriander
2tbsp sherry vinegar
2 garlic cloves, crushed
4tbsp extra virgin olive oil
Roasting the red peppers brings out their sweetness in this salad
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Method
Cut the peppers into 1cm (½in) wide strips and place in a large bowl with the chickpeas, red onion and herbs.
In a bowl, whisk together the sherry vinegar, garlic and olive oil. Season well, then pour the mixture over the peppers and chickpeas and stir to combine. Serve immediately or cover and leave in the fridge overnight for the flavours to mingle.
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