Chickpea and capsicum salad

This colourful salad gets a big tick from us - its low-fat, great value and vegetarian too!

Recipe «Chickpea and capsicum salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 210g dried chickpeas, 1 1/2 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 garlic clove, peeled, halved, 1/2 tsp honey , 1/4 tsp smoked paprika, 2 red capsicums, quartered, deseeded, 1/5 small red onion, halved, thinly sliced , 1 bunch continental parsley, leaves picked, 1 x 200g punnet grape tomatoes, halved, Freshly ground black pepper.

Ingredients:

• 210g dried chickpeas 
• 1 1/2 tbsp fresh lemon juice 
• 1 tbsp extra virgin olive oil 
• 1 garlic clove, peeled, halved 
• 1/2 tsp honey 
• 1/4 tsp smoked paprika 
• 2 red capsicums, quartered, deseeded 
• 1/5 small red onion, halved, thinly sliced 
• 1 bunch continental parsley, leaves picked 
• 1 x 200g punnet grape tomatoes, halved 
• Freshly ground black pepper 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.