All the dumb things

A cautionary tale in development

Chickpea salad

Posted by razzbuffnik on April 28, 2007

This is a sure fire winner by my wife. This salad goes very well with just about any Mediterranean dish and is particularly good with grilled fish or lamb. 


Serves 4 to 6

1 marinated roast capsicum (red bell pepper) chopped into 1cm (¼ inch) squares
1 cup of cherry tomatoes, quartered
1 small Spanish (red) onion, diced
2x400gr (14oz) cans of chickpeas
½ cup Italian (flat leaf) parsley, chopped
2 lemons juiced
¼ cup of virgin olive oil.

Combine ingredients in a bowl and serve.

If you want to use a fresh red capsicum, cut it in half, take out the seeds and place both halves, skin side up, under a hot grill.  Grill until the skin begins to go black and starts to smoke and burn. When skins are mostly black and blistered, place the capsicum in a plastic bag and tie the bad closed and allow it to sit in the unopened bag for about 10 to 20 minutes, to sweat.  Take the capsicum out of the plastic bag and peel the skin off.  The skin should just lift off quite easily.


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