Roasted Chickpea Salad
A delicious Chickpea Salad, roasted for extra flavor. A healthy side dish for your next dinner or picnic, made with red pepper, cilantro and garlic. An easy Mediterranean salad that's hearty, vegan and high in protein.
Servings 4 people
Ingredients
- 1 can Chickpeas or Garbanzo Beans
- 4 tbsp Extra Virgin Olive Oil
- 1 Red Repper diced
- bunch of Cilantro
- 1 clove Garlic minced
- 1 Juice of a Lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F/180°C. Wash and rinse the canned chickpeas and place on a paper towel to dry. Put the chickpeas in a bowl and toss with the olive oil.
- Place the chickpeas on a baking tray lined with parchment paper. Roast in pre-heated oven for 10 minutes.
- While chickpeas are roasting, finely dice the red peppers to the same size as the chickpeas. Chop a bunch of cilantro, including the stems. Mince 1 clove of garlic and add all the vegetables into a bowl.
- Remove the roasted chickpeas from the oven and mix with the chopped vegetables. Pour over any excess oil into the bowl. Squeeze the juice of a lemon and add salt and pepper to taste. Toss and serve.