Chickpea, Olive & Red Pepper Salad Recipe
This is a beautifully simple, Greek holidays inspired, side salad.Our second Honeybuns cook book will feature lots of gorgeous gluten free breads to serve alongside. Not long to wait as book 2 will be out Spring 2016.
Serves 4-6 people.
Ingredients:
1x 440g tin of chickpeas, drained
1 x red pepper, cut into strips
60g pitted black olives
glugs of olive oil
zest of 1 lemon
chopped fresh thyme plus 3 sprigs
Method:
Preheat oven to 200°C / 400°F / Gas 6
Put the red pepper & olives in a roasting tin & drizzle with olive oil, sprinkle with lemon zest, and 3 sprigs of thyme.
Roast for 10 minutes.
Add the drained chickpeas for the last 5 mins of roasting time.
Remove the thyme stems from the roasting tin.
Tip into a serving bowl and gently tumble the ingredients to mix.
Snip fresh thyme over the top and serve warm or cold.
