How to make Chickpea Salad With Roasted Vegetables - 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.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Green capsicum (हरी शिमला मिर्च )

Cuisine : Fusion

Course : Salads

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Chickpea Salad With Roasted Vegetables Recipe Card

Chickpea Salad With Roasted Vegetables

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Chickpea Salad With Roasted Vegetables checkout Chana and Rajma Salad in Tamarind Dressing, Moroccon Chickpea Tomato Salad. You can also find more Salads recipes like Tofu Salad, Warm Farfalle Salad, Grilled Vegetable Salad With Honey Mustard And Chi, Golden Couscous Salad.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chickpea Salad With Roasted Vegetables Recipe

  • 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


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.