Colorful Peppers Chickpea Salad Recipe
The salad plays a leading role on our table during the summer, and when combined with legumes, it can be a main meal with a good source of vitamins.
Ingredients
- 300 grams chickpeas
- 1 piece red pepper cut into squares
- 1 piece yellow pepper cut into squares
- 1 piece orange pepper cut into squares
- 1 piece green pepper cut into squares
- 10 piece cherry tomatoes cut in half
- 1 teacup arugula
- 2 tablespoon capers washed
- 3-4 piece spring onions finely chopped
- 1/2 bunch parsley finely chopped, just the leaves
- 1 piece bay leaf
For the Dressing:
- 1 piece small red onion coarsely chopped
- 3 tablespoon olive oil
- 1 clove garlic
- 1 tablespoon honey
- 1 piece orange juice
- 1 pinch smoked paprika
- salt
- Pepper
Instructions
- Soak the chickpeas in water overnight.
- The next day, drain the chickpeas and boil them in a saucepan with fresh water and a bay leaf, without adding salt.
- Once cooked, drain the chickpeas, discard the bay leaf, and let them cool completely.
- In a bowl, combine all the vegetables, including the chickpeas, and mix well.
- Put all the dressing ingredients in a blender and blend until smooth and creamy.
- Add the dressing to the salad and mix well.
- Refrigerate the salad for 10 minutes to cool, then serve.