Salad: Chickpea, roasted pepper and caper

Chickpeas, are a Mediterranean favorite that can be cooked in a variety of ways. This salad is fresh, healthy and would work as an addition to your meze table or as an accompaniment to a simple fish or meat! We believe bean salads are much more exciting than what one expects them to be, and should be incorporated in a our weekly diet.!

No votes yet


500g chickpeas
450g jar roasted red peppers, drained, and diced
3 sprigs fresh mint
3 Tbs rinsed Santorini capers
2 large garlic cloves
3 tbsp artisan raw extra virgin Olive Oil
1 1/2 tbsp fresh lemon juice


  • Drain and dice the roasted red pepper
  • Soak chickpeas overnight. Drain.
  • Chop the fresh mint
  • Rinse the capers to remove the brine
  • mine the garlic cloves
  • Squeeze lemon

1. Bring 1 litre of water to the boil in a saucepan, add the chickpeas. Cook, covered over low heat until tender (about 1½ hours).

2. Combine all the ingredients in a bowl apart fomr the olive oil and lemon juice.

3. Mix in the oil and lemon juice. Season to taste with salt and pepper.

4. Cover and chill.

*Can be prepared 1 day before serving.

Ειδικές κατηγορίες: