chickpea, tomato and pepper salad
How to make chickpea, tomato and pepper salad recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
3 large red peppers, cored, deseeded and cut into quarters
6 plum tomatoes, halved
4 tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon clear honey
400 g (13 oz) can chickpeas, drained
10–12 basil leaves, roughly torn
100 g (3½ oz) baby spinach leaves
salt and pepper
Method:
Place the peppers and tomatoes in a roasting tin and toss with 1 tablespoon of the oil and the cumin seeds. Season with salt and pepper and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes.
Whisk the remaining oil with the lemon juice, mustard and honey to make a dressing.
Remove the peppers from the oven and spoon into a bowl. Stir in the chickpeas, basil and spinach, pour over the dressing and serve immediately.
For chickpea, tomato & pepper soup, heat 1 tablespoon olive oil in a large saucepan over a medium heat, add 1 deseeded and chopped red pepper and 1 diced red onion and cook for 1–2 minutes.
Stir in a 400 g (13 oz) can of chickpeas, rinsed and drained, and 3 chopped plum tomatoes. Pour in 900 ml (1½ pints) vegetable stock and season well.
Simmer for 4–5 minutes. Using a hand-held blender or food processor, blend until smooth and serve with a drizzle of olive oil. Total cooking time 10 minutes.
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| chickpea, tomato and pepper salad |
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