Chickpea, Arugula and Roasted Pepper Salad

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.

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.

Prepare the dressing. While the peppers roast, whisk olive oil and lemon juice in a small bowl to make a simple dressing.

Drain the chickpeas. Drain the chickpeas in a colander and let them drip dry. Rinse the empty can and recycle it.

Mix arugula with the chickpeas. Place the chickpeas and arugula in a bowl, add the prepared dressing and toss lightly.

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 :)

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.

Serve. Serve immediately.