Special Diet

Chickpea, Tomato and Pepper Salad

cook 30 mins
Tags: Gluten free
  • 3 large red peppers, deseeded and cut into quarters
  • 6 plum tomatoes, halved
  • 4 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon clear honey
  • 400 g (13 oz) can chickpeas, drained
  • 10–12 basil leaves, roughly torn
  • 100 g (3½ oz) baby spinach leaves
  • salt and pepper
  • Place the peppers and tomatoes in a roasting tin and toss with 1 tablespoon of the oil and the cumin seeds. Season with salt and pepper and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes.
  • Whisk the remaining oil with the lemon juice, mustard and honey to make a dressing.
  • Remove the peppers from the oven and spoon into a bowl. Stir in the chickpeas, basil and spinach, pour over the dressing and serve immediately.
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