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 make ahead salad that's vegan and gluten free.
Salads, Side Dish
Chickpea Salad, Garbanzo Bean Salad
AuthorPeter's Food Adventures
1canChickpeasor Garbanzo Beans
4tbspExtra Virgin Olive Oil
bunch of Cilantro
1Juice of a Lemon
Salt and pepper to taste
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.