Chickpea Salad

This recipe was based on one from What’s Up Magazine, Summer 2009 issue – the original was awesomely tasty, I just improvised some ingredients I was missing, LOL.

Serves: 4-6
  • 1 sweet red pepper
  • 1 sweet orange pepper
  • 1 19 oz can of chickpeas
  • 1 bunch parsley
  • Drizzle of olive oil
  • Drizzle of red wine vinegar
  • Salt and pepper, to taste
  • 1/2 cup feta


  • Cut each pepper in half and place on baking tray, cut-side down.
  • Bake in oven at 400F for 20-30 minutes (until softened and there’s a little bit of char).
  • Allow it to cool, then cut into small pieces.
  • While the peppers are baking, drain (you can save this can water for recipes calling for “aquafaba”) and rinse the chickpeas.
  • Transfer chickpeas to a pot, add water to cover and bring to a boil, reduce to medium-high heat and simmer for 10 minutes.
  • While that’s happening, chop parsley into small pieces and crumble feta.  Transfer to serving dish or storage container.
  • Add in cooled peppers, cooled chickpeas and seasoning and combine well.
  • This is a great “make ahead” salad – tossing in the seasoning ingredients ahead of time will allow the flavours to marinate.
  • In a pinch, you can skip the step that tells you to simmer your chickpeas – cooking them just makes them a bit softer and a bit more digestible (i.e. fewer farts!)

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