Roasted pepper and chickpea salad with lemon
Sweet charred peppers, chickpeas and rocket with a garlicky lemon dressing. A good lunchbox salad.
- Time35 min
- LevelEasy
- Costabout £0.85 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Spread the peppers on a tray, spray with oil and roast for 25 minutes until soft and charred at the edges.
25 min - 2
Whisk the lemon juice, oil, garlic and paprika to make a dressing.
- 3
Tip the chickpeas and onion into a large bowl. Add the warm peppers.
- 4
Pour over the dressing and toss. Season.
- 5
Fold in the rocket and parsley just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.