Lebanese Roast Pepper and Chickpea Salad


lebanese salad lebanesesalad2

This is one of my go-to quick and easy salads when I’m stuck on what to make for packed lunches. It is really simple but so delicious and I never get bored of it. I have always loved lebanese flavours and since travelling to the Middle East I have become even more obsessed. The spices and herbs used to flavour the salad provide the perfect balance so that you don’t need to add any fatty, oily, sugary dressings! I have given the basic quantities for this recipe, but you could add whatever you have to hand. I particularly like adding some feta or halloumi for a non-vegan option. The portions of this recipe should make enough for three days packed lunches, perfect when you can just take it out of the fridge and go!

5.0 from 1 reviews
Lebanese Roast Pepper and Chickpea Salad
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 2 Cups of either (or a mix of) brown rice, quinoa or buckwheat groats
  • 2 Large bell peppers (I like red and orange)
  • 1 Can of chickpeas or 1 cup of soaked dried chickpeas
  • About 15 mint leaves
  • 1 tsp Smoked paprika
  • 1 tsp z'aatar, cumin or sumac
  • 1 tsp Himalayan Salt
  • A generous amount of ground black pepper
  • Other toppings of choice to add on the day include: vine tomatoes, cucumber, feta, avocado, spinach and parsley
Instructions
  1. Preheat the oven to 180 degrees celsius
  2. Cut the peppers into strips and place on a roasting tray
  3. Drizzle with extra virgin olive oil
  4. Roast for around 20 minutes until soft but not charred
  5. Meanwhile, cook the grains in a pan of water on a medium heat for about 20 minutes until soft
  6. Drain, put in a large bowl and leave to cool
  7. Drain the chickpeas and add these to the bowl
  8. Chop the mint leaves finely and mix these into the chickpeas and grains
  9. Add all of the spices and mix well
  10. Once the peppers are roasted and cooled, add these to the mix
  11. Place the salad in the fridge and serve with your toppings of choice

 

2 Comments

  1. Mariano September 1, 2014

    Made this for my lunch this week! Was absolutely easy to make and really Delicious! I thought I would need some chicken or salmon to bulk it up (im not normally vegan) but ended up going just with the above recommended and I was very satisfied after eating it!

    Reply
    • the clean diary September 2, 2014

      So glad you liked it :-)

      Reply

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