Chickpea and Roasted Pepper Salad

Before I left to go on my year abroad to France, one of my flatmates very kindly gave me a cookbook called “A Vegan Taste of France” by Linda Majzlik! It’s a really cool book, and has loads of great meat-free French recipes that I’ve been dying to try out. Today I gave an easy salad a go, seeing as I don’t have a lot of kitchen space to make something super complex.

This salad is really delicious, really simple (read: not too expensive) and takes hardly any time to make. So far I’ve found that French food doesn’t have a lot of ingredients, but it always tastes great – they do simple food really well. Especially desserts. It should come as no surprise that I like the dessert part of moving abroad best.

Anyway, if you’re looking for a cheap, quick mid-week meal, look no further than this salad – you can pair it with rice or pitta bread to make it a bit more substantial, or mix in some salad leaves for a light lunch.

Hope you enjoy!

Chickpea and Roasted Pepper Salad

Chickpea and Roasted Pepper Salad

Ingredients

200g of cooked chickpeas

One small red pepper

Half an onion

One clove of garlic

One tablespoon of olive oil

Juice of half a lemon

Salt and Pepper

Method

  1. Preheat the oven to 200 degrees Celsius. Chop the peppers, garlic and onion, drizzle them with oil and roast them together for 30 minutes.
  2. Cook the chickpeas and put them in a bowl. Top them with the roasted vegetables and drizzle with more oil, lemon and seasoning.
  3. Serve with rice or bread.

Serves one

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