Chickpea And Bell Pepper Salad, Recipe With Photo

Ingredients

Chickpeas - 400 g

Bulgarian pepper - 2 pcs.

Red onion - 2 pcs.

Mint - 1 tablespoon

Parsley - 1 tablespoon

Olive oil - 2 tablespoons

Lemon - 1 pc.

Coriander - 1 tsp

Salt to taste

Ground black pepper - 5 g

• 220 kcal
• 20 minutes.
• 20 minutes.

Photo of the finished dish

Step by step recipe with photo

I have been preparing a salad with chickpeas and bell peppers for a picnic for many years. Fresh due to fresh mint and parsley, with an oriental note due to coriander, spicy due to onions and with a certain amount of acidity, which is given by lemon juice, this salad will be an excellent addition to a fragrant kebab! Bell peppers are best cooked on the grill or in a grill pan. Boil the chickpeas.

For this salad, we need the following products: onions, chickpeas, bell peppers, lemon, olive oil, coriander, salt and pepper, mint and parsley.

Cut the bell pepper into strips.

Fry the peppers either on the grill or in a pan with the addition of 1 tsp. vegetable oil until soft, but the pepper should remain crispy, so we literally cook for 3-4 minutes over high heat.

Cut the red onion into rings.

Put boiled chickpeas in a bowl, add onions.

Finely chop parsley and mint.

We send greens to a bowl.

We spread the bell pepper to the rest of the ingredients.

Pour olive oil into another bowl, squeeze out the juice of one lemon.

Add coriander, salt and pepper. Whisk the sauce until smooth and pour over the salad. Mix well all the ingredients of the salad with the sauce and send the salad to the refrigerator for at least 30 minutes.

When the salad with chickpeas and bell peppers is infused and the onion is soaked in the sauce, and all the ingredients are in the aroma of herbs, you can serve the salad to an impromptu picnic table, or simply put it on portioned plates and serve it to the table.

Enjoy your meal!