Roasted pepper, chickpea and black olive salad recipe
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Roasted pepper, chickpea and black olive salad recipe

written by Caxton magazines staff April 23, 2015
Roasted pepper, chickpea and black olive salad recipe
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Roasted pepper, chickpea and black olive salad

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 red peppers, left whole
  • 700g chickpeas, drained and rinsed
  • 100g black, pitted olives
  • juice 2 lemons
  • 3tbsp olive oil

Instructions

  1. Heat the oven to 200°C, 180° fan. Roast the peppers in a shallow tin for 40 minutes or until blackened and soft. Place in a bowl, cover with clingfilm and leave to cool. Peel, discard the skin, remove the seeds and tops, and cut the peppers into strips.
  2. Combine with the other ingredients, season and serve. This will keep in the fridge for up to 3 days, but let it come to room temperature before serving.
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