blackened pepper chick pea salad

Blackened Pepper And Chick Pea Salad


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

Cooks InPrep time: 10 minutes | Cooking time: 20 minutes


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 chickpeas and rice or quinoa
Squeeze the lemon and the zest of the lemon into the bowl and add 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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