Chickpea, Arugula and Roasted Pepper Salad
By chef Gulasch
Enjoy the refreshing combination of our chickpea, arugula and roasted pepper salad dressed with olive oil and juicy lemon.
- 23 min
- total
- Easy
- level
8 min prep · 15 min cook
What you will need
-
Chickpeas 0.25 pcs -
Feta 50 g -
Bell Pepper 1 pcs
-
Arugula / Rocket 0.25 pcs -
Lemon 0.25 pcs -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare ingredients and the oven. This is what youll have on the plate - prepare the ingredients in advance so the work goes smoothly. Remove the oven rack and preheat the oven to 250 C, preferably using the grill setting.
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Roast the peppers. Brush the peppers with oil on all sides, place them directly on the rack and put into the oven. Roast for about 10-15 minutes, until the skin begins to blacken in spots.
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Prepare the dressing. While the peppers roast, whisk olive oil and lemon juice in a small bowl to make a simple dressing.
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Drain the chickpeas. Drain the chickpeas in a colander and let them drip dry. Rinse the empty can and recycle it.
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Mix arugula with the chickpeas. Place the chickpeas and arugula in a bowl, add the prepared dressing and toss lightly.
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Peel and slice the peppers. Remove the roasted peppers from the oven, transfer them to a bowl or container and cover to steam. After a while peel them and cut into strips. If you dont feel like doing that you can certainly leave the skin on - it wont kill you. But its more satisfying flavor-wise this way :)
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Assemble the salad. Divide the arugula and chickpea salad among plates or bowls, top with the roasted peppers and sprinkle with crumbled Balkan cheese or feta.
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Serve. Serve immediately.
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