Quick & Easy

Chickpea, tomato and capsicum salad

The bright, sharp colours and flavours of this chickpea, tomato and capsicum salad are complemented by the red wine and lemon juice dressing.
chickpea, tomato and capsicum salad



1.Heat half the oil in large frying pan. Add capsicum and garlic; cook, stirring, about 5 minutes or until capsicum softens. Cool.
2.Combine capsicum, remaining oil, juice, vinegar, chickpeas, tomato and parsley in large bowl; toss gently. Serve with lemon wedges.

You can cook the capsicum mixture the day before; keep, covered, in the fridge. The salad is best assembled just before eating.


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