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Chickpea Salad With Roasted Vegetables

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Keep boiled chickpeas in your refrigerator to quickly rustle up this salad.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Chickpea Salad With Roasted Vegetables

Main Ingredients

Chickpeas (kabuli chana) soaked overnight and boiled with salt , Green capsicum

Cuisine

Fusion

Course

Salads

Level Of Cooking

Medium

Calories

1368

Carbohydrates

147.1

Protein

41.1

Fat

70.7

Fibers

15

Ingredients

  • Chickpeas (kabuli chana) soaked overnight and boiled with salt
    1 cup
  • Green capsicum
    1 large
  • Cherry tomatoes
    25-30
  • Garlic,crushed
    10 cloves
  • Extra virgin olive oil
    3-4 tablespoons
  • Green olives,sliced
    3 tablespoons
  • Fresh basil leaves
    15-20
  • Salt
    to taste
  • Crushed black peppercorns
    1/2 teaspoon
  • Crushed red chillies
    1/2 teaspoon
  • Lemon
    1/2

Method

Step 1


Cut green capsicum into large pieces. Heat extra virgin olive oil in a non stick grill pan. Crush garlic cloves and put into the pan.

Step 2


Put the capsicum pieces and cherry tomatoes in the grill pan. Sprinkle some salt and roast everything together till lightly burnt.

Step 3


Put the chickpeas in a large mixing bowl. Add green olives and mix. Remove the capsicum pieces from the grill pan, chop into small pieces and add to the bowl.

Step 4


Chop basil leaves and add. Add salt, crushed black peppercorns, crushed red chillies, juice of ½ lemon, remaining extra virgin olive oil, roasted cherry tomatoes and garlic, mix well and serve.

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