Tomato, pepper and chickpea salad
By OcadoLife
Published on 11 September 2023
If you’re looking for fast and filling salad ideas, check out this Tomato, Pepper and Chickpea Salad from recipe developer and cookbook author Georgia Levy, which takes only 10 mins to throw together. Wholegrain quinoa adds fibre and protein, and a quick red onion pickle brings a zippy tang. Make a big batch to feed 4 or and save half to enjoy in two further twists: Georgia’s Artichoke and Chickpea Salad with Basil Sauce or her Corn, Avocado and Lime Chickpea Salad.
Tips or serving suggestions
Set aside half the salad (about 560g) to make Georgia’s other two delicious dishes (see intro above).Time and servings
10 minsTotal time
4Servings
10 minsPrep time
Ingredients
- 1 small red onion, thinly sliced
- 1 lemon, zested and juiced
- 1 (660g) jar chickpeas, drained and rinsed
- 1 (250g) pack ready-to-eat wholegrain quinoa
- 1 tbsp extra-virgin olive oil
- 1 (176g) tub marinated grilled peppers, drained and roughly sliced
- 1 small handful flat-leaf parsley, leaves picked
- 180g vine-ripened baby tomatoes, halved
Method
Step 1
Put the onion in a bowl with half the lemon juice and a pinch of salt. Scrunch well with your fingers; set aside while you assemble the salad.Step 2
Put the chickpeas, ready-to-eat quinoa and lemon zest in a large mixing bowl. Add the remaining lemon juice and the oil. Mix to combine.Step 3
Fold in the marinated peppers, parsley, tomatoes and pickled red onion; toss well, and serve. You can store leftovers in the fridge in an airtight container for 2-3 days (see tip, below).