Paprika Courtyard · Starters

Roasted Pepper & Chickpea Salad

Name: Roasted Pepper & Chickpea Salad
Total time: 70 min
Yield: 4 servings
Ingredients: 3 whole Red bell peppers; 240 g Canned chickpeas drained; 0.25 whole Red onion; 10 g Parsley; 2 tbsp Olive oil; 1 tbsp Red wine vinegar; 0.25 tsp Ground cumin; 0.5 tsp Salt; 0.25 tsp Black pepper

Soft roasted peppers, chickpeas and a little sharp red onion in a cumin and red-wine-vinegar dressing. Includes time to cool and peel the peppers.

70 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Red bell peppers3 whole
Canned chickpeas drained240 g
Red onion0.25 whole
Parsley10 g
Olive oil2 tbsp
Red wine vinegar1 tbsp
Ground cumin0.25 tsp
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

No major allergens in the listed ingredients; check packaged-product labels.

Method

Roast the peppers

Heat the oven to 220°C (425°F). Wash and halve the peppers lengthwise, then remove the stems, seeds and white ribs. Lay cut-side down on a lined baking sheet. Roast for 30–35 minutes, until the skins have blistered dark patches and the flesh has softened.

Cool and peel

Move the peppers to a heatproof bowl and cover with a plate for 10–15 minutes, until cool enough to handle. Pull away the loosened skins and cut the flesh into wide strips. Keep any clean pepper juices from the bowl for the dressing.

Prepare the salad

Drain and rinse the chickpeas and weigh 240 g after draining. Finely slice the red onion and chop the parsley. Whisk the oil, vinegar, cumin, salt and pepper with the reserved pepper juices in a serving bowl.

Toss and serve

Add the peppers, chickpeas, red onion and parsley. Turn gently until coated and leave for 5 minutes before dividing into four starter portions. Serve warm or at room temperature; refrigerate promptly if preparing ahead.

Covering the roasted peppers traps steam and helps release their skins. Let them cool enough to handle before peeling.

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