Roasted red pepper chickpea salad bowl

Roasted red pepper chickpea salad bowl

Ingredients

serves 2
  • •⅔ chickpeas with roasted red pepper sauce (see recipe)
  • •80g rocket, lettuce or mixed salad leaves
  • •¼ cucumber, sliced
  • •1 avocado, chopped
  • •150g cherry tomatoes, finely chopped
  • •Small handful fresh parsley, chopped
  • •Juice of ½ lemon
  • •Pinch sea salt, to taste
  • •2 pitta breads, warmed (optional)

Directions

Cooking mode
  1. 1. Make the chickpeas with roasted red pepper sauce.
  2. 2. In a medium bowl, add the leaves, cucumber, tomatoes, parsley, lemon juice and salt. Toss to combine. Add the avocado and gently mix.
  3. 3. Divide the salad between serving bowls. Top with the chickpeas and serve with the pitta bread.
Baker Beanie Author

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