Warm Chickpea and Roast Pepper Salad with Tahini
Roast peppers and warm chickpeas over rocket, with a lemon tahini dressing and toasted seeds.
- 480 g chickpeas
- 3 pc red peppers
- 1 pc red onion
- 2 tbsp light olive oil
- 1 tsp ground cumin
- 2 tbsp tahini
- 1 pc lemon
- 1 pc garlic
- 80 g rocket
- 30 g pumpkin seeds
- 2 tbsp extra-virgin olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 200°C (180°C fan). Cut the peppers into wide strips and the onion into wedges.
- Step 2
Toss them with the light olive oil, cumin and salt and spread across a tray with room between the pieces. Roast for 20 minutes.
- Step 3
Add the drained chickpeas to the tray and roast for 8 minutes more, just to warm and blister them.
- Step 4
Whisk the tahini with the lemon juice, crushed garlic, a pinch of salt and enough cold water to make it pourable. It will seize before it loosens; keep adding water.
- Step 5
Toast the pumpkin seeds in a dry pan over low heat for 2 minutes.
- Step 6
Pile the rocket on a platter, tip the warm tray over it, spoon on the tahini dressing, and finish with the seeds and the raw extra-virgin olive oil.
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