Grilled Pepper & Chickpea Salad

Ingredients

• 3-4 assorted bell peppers
• ½ cucumber, chopped
• 1½ cups chickpeas, cooked, or canned and drained
• ¼ cup freshly chopped basil
• ¼ cup freshly chopped oregano
• 1 shallot, chopped
• ¼ cup pine nuts, toasted (or substitute other type of nut)
• ¼ cup ricotta salata or feta (optional)
• Extra-virgin olive oil
• Sea salt and fresh black pepper
• 1 garlic clove, minced
• 3 tablespoons champagne vinegar
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon Dijon mustard
• Sea salt and fresh black pepper

Method

1. First, slice the peppers into quarters, removing the stems and seeds. Toss with a bit of olive oil, salt, and pepper. Grill peppers, a few minutes on each side. Let cool and chop into ½-inch pieces.
2. Then, make the dressing: whisk together the garlic, vinegar, olive oil, mustard, and pinches of salt and pepper. Taste and adjust seasonings. Set aside.
3. Next, in a large bowl, toss together the grilled peppers, cucumber, chickpeas, basil, oregano, shallot, pine nuts, cheese, if using, and as much dressing as you like, tasting as you go. This salad is best if you let it sit for 20-30 minutes in the fridge for the flavors to develop.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.