This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Total time10 mins
Serves 4
400g can chickpea4-5 roasted red pepper, from a jar (or see Know-how, below)4 tbsp chopped mint4 tbsp chopped parsley4 spring onions, chopped 2 tbsp lemon juice3 tbsp olive oil
STEP 1Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.STEP 2Serve in one big bowl, or four small ones so everyone has their own portion.
