Quick & Easy

Chickpea, watercress and capsicum salad

A delicious and filling chickpea, watercress and capsicum salad from Australian Women's Weekly.



1.Place chickpeas in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
2.Cook chickpeas in small saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain
3.Trim watercress; reserve stalks. Blend or process watercress stalks with the water, garlic, a third of the chickpeas, 1 tablespoon of the nuts and 2 tablespoons of the juice until smooth. Transfer to medium bowl; stir in remaining chickpeas and remaining nuts.
4.Place water cress leaves and capsicums in medium bowl with remaining juice; toss gently to combine. Top with chickpea mixture.

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