Warm chickpea, fennel & pepper salad recipe | Good Food
A vibrant salad that tastes delilcious hot and cold from BBC Good Food
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Cooking tools:
- Grill
- Nonstick skillet
- Stove
- Measuring cup
- Measuring spoon
- Zip-top bag
- Whisk
- Tongs
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Can opener
- Spatula
- Wooden spoon
Ingredients
- 2 large red peppers
- 2 tbsp olive oil
- 1 medium red onion chopped into small dice
- 1 large shallot finely sliced
- 2 garlic cloves crushed and finely chopped
- 1 small bulb fennel chopped into small dice
- 1 sprig of fresh rosemary
- 1 bay leaf
- 1 tsp vegetable bouillon powder
- 2 x 410g cans chickpea drained and rinsed
- zest of 1 lemon finely chopped
- 20g packet (or a large a large handful) flatleaf parsley chopped
- 1 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
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