Chickpea and Pepper Salad

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Chickpea and Pepper Salad

Serves 6

2 tsp vegetable oil

1 red, green and yellow pepper, roughly chopped

2 cloves garlic, crushed

2 spring onions, chopped

2 14 oz cans chickpeas, drained

4 tbsp pine nuts, toasted

Pinenut dressing

4 tbsp pine nuts, toasted

2 tbsp olive oil

2 tbsp lemon juice

3 tbsp veg stock

1 tbsp chopped fresh coriander

Heat the oil in a large frying pan. Add the peppers, garlic and spring onions

and cook

over a low heat for about 5 minutes until peppers are soft. Set aside to cool.

Place chickpeas, pine nuts and pepper mixture in a salad bowl and toss to

combine.

Make the dressing by mixing the dressing ingredients together in a blender and

mix till

smooth. Pour over the salad, toss and leave in the fridge until ready to use.

You can

substitute other beans or use all one colour peppers.

Healthy Vegetarian Food by the Good Cook's Collection.Black-Eyed

 

 

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