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Blacked Pepper and Chick Pea Salad

Serves: 2-3  | Prep time: 10 minutes | Cooking time: 20 minutes | Cooking Skills: Simple
"My very quick and simple salad is super quick to pull together. You can mix up the grain by adding quinoa or brown rice or even millet depending on what you have lying around."  Tash x
2 red peppers
150g brown rice or quinoa
200g chick peas
220g diced cucumber
25g fresh mint
1 lemon
100g black olives
¼ cup olive oil
10g dill
1 tsp mirin (optional)
1 tsp apple cider vinegar
1/8 tsp cinnamon
salt and pepper
    Put the grill on in the oven and put the 2 red peppers under for 20- 25 minutes – turn every 5-7minutes as they start to blacken on each side.
    Cook the brown rice or quinoa and rinse through.
    Dice the cucumber and chop the mint, dill, black olives and put into a bowl with the drained chick peas and rice or quinoa
    Squeeze the lemon and the zest of the lemon into the bowl and ad the olive oil, mirin, apple cider vinegar, cinnamon and a pinch of salt and pepper and mix through.
    Take the peppers from the grill and pull the stalk out the top with the seeds. Slice into 1/8 and add into the bowl and mix together
    Serve fresh or keep for lunch the next day.

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    How many calories does this recipe contain please?

    Dec 06, 2015


    Yum this sounds perfect summer dinner.. Will try this on Monday!

    Aug 13, 2015


    I cooked this for my husband and me last night. It was delicious, thank you.

    Aug 12, 2015



    Aug 10, 2015

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