Roasted Bell Pepper and Chickpea Salad recipe - ingredients, nutrition and when to eat it
This salad pairs sweet, roasted bell peppers with chickpeas and vegetables. A bright lemon and herb dressing makes it a lovely light lunch.
Salads & light · 25 minutes to cook
Tips: If cooking the bell peppers in a pan, roast each side over medium heat for 3–4 minutes.
Tips: Drain the chickpeas well so the dressing doesn’t get watery.
Tips: Add the parsley just before serving to keep its fresh herb aroma.
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Ingredients (1 serving)
- Red bell pepper — 0.5 pc
- Cooked chickpeas — 0.8 cup
- Lettuce — 1 handful
- Red onion — 0.3 pc
- Olive oil — 1 Tbsp
- Lemon juice — 1 Tbsp
- Dijon mustard — 0.5 tsp
- Parsley — 1 Tbsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp