Why not give this Chickpea Salad with Roasted Peppers and Zucchini a try this weekend. I paired it with the Chicken Skewers and it was a fantastic dinner.
As it is a very filling salad, you will probably find this and the chicken is just enough to serve at a small barbecue. I wouldn’t recommend serving other heavy salads with this. Maybe something like a green leafy salad would be a nice choice if you are looking for another salad to go with what you are serving.
Notes About The Salad
- I mention below that you should refrigerate this salad for an hour before serving. Please, don’t try and skip this step and serve it immediately. Otherwise, it will be quite bland. I found that the flavours really need time to blend. Then, I promise, it is really yummy.
- I used jarred chickpeas for this recipe. You can cook your own. But remember chickpeas need to be soaked overnight and then they take up to two hours to cook. Keep this in mind if you are going down this road with the recipe.
Happy cooking friends.
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Chickpea Salad with Roasted Peppers & Zucchini
Ingredients
- 2 cups chickpeas cooked
- 1 red pepper sliced length ways
- 1 zucchini halved length ways and then cut cross ways into thin slices
- Juice and zest of one lemon
- 4 tablespoon olive oil
- 4 tablespoons white wine vinegar
- Small bunch of fresh mint roughly torn into small pieces
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- On a baking tray arrange the red pepper and zucchini and drizzle over 1 tablespoon of olive oil. Roast in oven for around 30 minutes.
- In a large mixing bowl, add the chickpeas with remaining olive oil, vinegar, lemon juice & zest, salt & pepper and mint. Stir to coat completely.
- Remove vegetables from oven and let cool. Once they are cool, add them to the chickpea mixture. Stir until everything is completely coated. Cover and refrigerate for at least an hour before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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