Chickpea and Pepper Salad
Recipe courtesy of Jo Watson, Entier at Robert Gordons College (Serves 4-6)
Ingredients
600g cooked chickpeas
2 red peppers, halved and de-seeded
1 yellow pepper, halved and de-seeded
1 red onion
4 plum tomatoes
15ml olive oil
30g fennel seeds
Small bunch of chopped parsley
10g cracked black pepper
A little seasalt if required for seasoning
Method
- Cut the onion and tomatoes into wedges
- Drizzle the pepper halves, onion wedges and tomato wedges with olive oil and colour in a griddle pan for a couple of minutes
- Transfer the vegetables to an oven-proof dish. Sprinkle over the fennel seeds and roast at 180C for 20 minutes or until soft but not overcooked
- Place the drained chickpeas in a large bowl and mix in the hot vegetables and chopped parsley
- Serve with a low-fat honey and mustard dressing or with tzatziki (see recipe below).
Tzatziki Dip
150g low-fat natural yoghurt
Quarter cucumber deseeded and grated or finely diced
2 tablespoons fresh mint
1 clove garlic, finely chopped
Mix all ingredients together.
This is better made a couple of hours in advance as the flavours will develop.