Chickpeas and Pepper Salad
For variety you may want to replace the tarragon with flat leaf parsley or basil leaves
INGREDIENTS
1 1/2 cup/300g dried chickpeas, soaked overnight and drained
(canned chickpeas are a quick timesaver alternative)
1 yellow sweet bell pepper, diced
1 red sweet bell pepper, diced
1 orange sweet bell pepper, diced
juice of 1 lemon
4 tbsp extra virgin olive oil
2 tbsp chopped fresh tarragon
Rinse the chickpeas, place in a saucepan and cover with cold water. Simmer for about 2 hours or until tender, adding salt to taste towards the end. Drain the chickpeas and place in a salad bowl. Add the diced peppers. Mix together the lemon juice, oil, tarragon and seasoning in a small bowl. Pour over the chickpeas, mix well and serve.
Serves 4