Photo by Loren Castillo on Pexels
Mediterranean Chickpea & Roasted Vegetable Salad
Roasted peppers and oregano chickpeas with tomatoes, cucumber, and onion, dressed with olive oil, lemon juice, garlic, salt, and pepper.
- 200 g tinned chickpeas
- 150 g cherry tomatoes
- 100 g red pepper
- 40 g red onion
- 100 g cucumber
- 15 g fresh parsley
- ½ whole lemon
- 2 tbsp extra virgin olive oil
- 1 whole garlic clove
- 3 g sea salt
- 2 g black pepper
- 2 g dried oregano
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Halve cherry tomatoes and dice red pepper into 1cm cubes.
- Step 2
Toss pepper with 10ml olive oil, salt, and oregano. Roast for 15 minutes until softened and lightly charred.
- Step 3
Drain and rinse tinned chickpeas. Finely dice red onion and cucumber. Mince garlic clove.
- Step 4
Make dressing: whisk together remaining 20ml olive oil, juice of half lemon, minced garlic, salt, and black pepper.
- Step 5
Combine roasted peppers, chickpeas, tomatoes, cucumber, and red onion in a bowl.
- Step 6
Pour dressing over salad and toss well. Finely chop fresh parsley and scatter over top.
- Step 7
Let sit for 5 minutes before serving to allow flavours to meld.
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