You can either make this dish from scratch, with dried chickpeas and fresh red peppers, or if you’re pressed for time, you can use a tin of chickpeas and a jar of already grilled red peppers. Either way, it’s colourful, tasty, and fantastically good for you.
Ingredients (Serves 2-4):
1/2 red onion, peeled and chopped into small pieces
1 tin cooked chickpeas, or about 200gms dried chickpeas,
2 red peppers, or the equivalent amount peppers from a jar
Handful parsley leaves, roughly chopped
Your choice of salad leaves, roughly 1 bag or the equivalent
1 clove crushed garlic
3 tbsp red wine vinegar
1/2 tsp cumin
2 tsp crushed fennel seeds
100ml extra-virgin olive oil
Handful sliced almonds
If using dried chickpeas, soak for 10 hours, or as directed on the packet. Boil (with a piece of kombu) for about 45 minutes until ‘al dente’
If using fresh red peppers, place on a baking sheet under a medium-hot grill and turn until all sides are blackened. Remove from the oven and allow to cool before peeling and removing the seeds. Chop into slices.
If using jars of chickpeas and peppers, open the jars!
Place the chopped red onion, garlic, red wine vinegar, cumin, fennel seeds in a small bowl. Mix together and add the oil, whisking to make a dressing.
Put the cooled chickpeas and pepper strips into a bowl, add the dressing and mix together. Leave to infuse for about 20 minutes and taste, adjusting the seasoning or dressing if necessary. Add the parsley and salad leaves and toss together. Dress with the flaked almonds and serve.