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Chickpea Salad With Roasted Vegetables

Keep boiled chickpeas in your refrigerator to quickly rustle up this salad.

Chickpea Salad With Roasted Vegetables


Chickpeas (kabuli chana) soaked overnight and boiled with salt1 cup

•Green capsicum1 large

•Cherry tomatoes25-30

•Garlic,crushed10 cloves

•Extra virgin olive oil 3-4 tablespoons

Green olives,sliced3 tablespoons

•Fresh basil leaves15-20

•Saltto taste

•Crushed black peppercorns1/2 teaspoon

•Crushed red chillies1/2 teaspoon


Cut green capsicum into large pieces. Heat extra virgin olive oil in a non stick grill pan. Crush garlic cloves and put into the pan.

Put the capsicum pieces and cherry tomatoes in the grill pan. Sprinkle some salt and roast everything together till lightly burnt.

Put the chickpeas in a large mixing bowl. Add green olives and mix. Remove the capsicum pieces from the grill pan, chop into small pieces and add to the bowl.

Chop basil leaves and add. Add salt, crushed black peppercorns, crushed red chillies, juice of ½ lemon, remaining extra virgin olive oil, roasted cherry tomatoes and garlic, mix well and serve.

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