This colourful salad gets a big tick from us - its low-fat, great value and vegetarian too!
- Place chickpeas in a bowl. Cover with cold water and set aside overnight to soak. Drain. Transfer to a saucepan. Cover with cold water and bring to the boil over high heat. Cook for 35-40 minutes or until tender. Drain. Set aside to cool.
- Meanwhile, place the lemon juice, oil, garlic, honey and paprika in a screw-top jar and shake until combined. Set aside for 30 minutes to develop the flavours.
- Preheat grill on high. Cook capsicum, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl. Cover with plastic wrap and set aside for 10 minutes (this helps lift the skin). Peel skin from the capsicum and cut flesh into thin strips.
- Combine chickpeas, capsicum, onion, parsley and tomato in a bowl. Remove garlic from dressing and discard. Drizzle salad with dressing and gently toss to combine. Season with pepper to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set