Roasted pepper, chickpea and black olive salad recipe

A tasty side-dish for your main meal

General info

Serves: 6
Preparation Time: 20 plus cooling
Cooking Time: 40


  • 4 red peppers, left whole
  • 700g chickpeas, drained and rinsed
  • 100g black, pitted olives
  • juice 2 lemons
  • 3tbsp olive oil


  1. Heat the oven to 200°C, 180° fan. Roast the peppers in a shallow tin for 40 minutes or until blackened and soft. Place in a bowl, cover with clingfilm and leave to cool. Peel, discard the skin, remove the seeds and tops, and cut the peppers into strips.
  2. Combine with the other ingredients, season and serve. This will keep in the fridge for up to 3 days, but let it come to room temperature before serving.

This article originated on:

It's worth paying the extra for jarred chickpeas, rather than canned. They're available from specialist shops and make this salad recipe taste fantastic.

This article originated on:


Send this to a friend