chickpea, roasted capsicum and artichoke salad

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The best thing about this salad, is that most of the ingredients can be found in your cupboard.  You can marinade your own artichoke hearts and char grill red peppers, but I think store bought bottled veggies work well in this salad.


I based this recipe on a salad recipe from a blog filled with healthy eating recipes and natural beauty products.



  • 1 can chickpeas

  • marinated char grilled capsicum, about 200grams

  • 1 small bottle marinated artichoke hearts

  • 1 cucumber, diced

  • small bunch of coriander

  • 2 or 3 table spoons of pine nuts

  • a bag of rocket


  • lemon, juiced

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • salt and pepper


  • Drain and rinse the chickpeas.  If you have time, lay the chickpeas onto a baking tray and roast for 20mins at 200 degrees .  This step can be omitted, but I like to  firm them up a little.

  • Pan fry the pine nuts for a few minutes and set aside to cool

  •  Chop coriander, capsicum, artichoke hearts, and cucumber and place in a large salad bowl with the rocket.

  • Make the dressing, by combining juice of the lemon, oil, honey, paprika, cumin, salt and pepper and drizzle over the salad.

  • Finally add chickpeas and pine nuts and toss gently.

I like to remove the skins from the chickpeas.  This can be done by adding them to a large bowl of water and gently rubbing chickpeas with your fingers.  The skins slowly rise to the surface and can easily be removed


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