Side Servings

Chickpea and roast pepper salad

4 - 6
Easy
10 minutes
30 minutes
Wine/Spirit Pairing
Winters Drift Sauvignon Blanc

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Ingredients

Method
  • 2 x 410 g cans chickpeas, drained
  • 2 red peppers, halved and seeded
  • 125 ml olive oil
  • 90 ml lemon juice
  • 1 garlic clove, crushed
  • 1 T Dijon mustard
  • 2 T tahini (sesame) paste
  • 2 t fresh parsley, chopped
  • 2 t fresh coriander, chopped

Method

Ingredients

Preheat the oven to 180°C.

Roast the peppers until slightly charred.

Combine the olive oil, lemon juice, garlic, mustard, tahini paste, parsley and coriander.

Toss the chickpeas and peppers with the dressing and serve.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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