Chickpea & roasted pepper salad

10-30 minutes 200 kcal or less 4 servings beginners chickpea mains make ahead mint parsley prawn prawns quick red pepper red peppers roasted red pepper salad seafood seafood salad shellfish spring onion spring onions summer under 10 minutes

N/A

Source

Ingredients

400g can chickpea

4-5 roasted red pepper , from a jar (or see Know-how, below)

4 tbsp chopped mint

4 tbsp chopped parsley

4 spring onions , chopped

2 tbsp lemon juice

3 tbsp olive oil

Method

Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.

Serve in one big bowl, or four small ones so everyone has their own portion.