Wednesday, February 20, 2013

chickpea with roasted peppers Salad


Very healthy n filling Italian style salad...


2 large peppers, roasted and skinned
                                          (i used 2 red n 1 large green pepper)                                                               
3 cups of cooked chickpeas
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers (i dint use these)    
2 tbsp fresh lemon juice or red wine or sherry vinegar (i used 1 tbsp lemon juice n 1 tbsp red wine)                  
salt to taste              
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil


To Roast The Peppers:

Preheat the oven to 190 C and line the baking tray with an sheet.

Arrange the peppers by leaving some space in between.

Roast them for 20 mins first then turn them to the other side and roast them again for another 20 mins. By this time the peppers should be looking like this.

Let it cool and peel of the skin of the peppers.(it should be easy to peel if the peppers are roasted properly)

(i found a baby pepper inside one of the red pepper which was cooked as well )

Cook the presoaked chickpeas.( i soaked them overnight and preassure cooked, pls dont over cook it makes ur salad mushy)

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil.

Pour over the chickpea mixture and combine.

Serve immediately, or refrigerate it for a day to get the flavors to mingle fantastically.

It would also be wonderful on a pile of torn lettuce, served with toasted pita wedges or toasted bread.

We loved the salad. Hope u too Love them 

Please leave your comments, Love to hear from you.


You are really kind to leave your comments for me. Please leave your comments, Each of your comments are really valuable for me. This keeps me inspired a lot...Thank you so much...