Warm Chickpea and Roasted Pepper Salad with Tahini Dressing
A warm and satisfying salad featuring roasted bell peppers and tender chickpeas, tossed in a creamy, flavorful tahini-lemon dressing. A substantial and protein-rich lunch.
Ingredients
- Bell Peppers (mixed colors)150 g
- Small Red Onion40 g
- Bell Peppers (mixed colors)150 g
- Olive Oil10 ml
- Fresh Lemon Juice15 ml
- Salt0.5 g
- Black Pepper0.2 g
- Canned Chickpeas, drained and rinsed200 g
- Tahini20 g
- Water15 ml
- Fresh Parsley, chopped5 g
- Ground Cumin0.5 g
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Cut the bell peppers into bite-sized pieces and slice the red onion.
- 3Step 3
Toss the bell peppers and red onion with 5 ml of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
- 4Step 4
While vegetables are roasting, prepare the dressing: In a small bowl, whisk together tahini, lemon juice, water, remaining 5 ml olive oil, ground cumin, salt, and pepper until smooth and creamy. Add a little more water if needed to reach desired consistency.
- 5Step 5
In a large bowl, combine the roasted vegetables and drained chickpeas.
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