Chickpea salad with peppers and tomatoes

STEP BY STEP

Let's make something delicious.

1. 01

   For the pepper and tomato salad, preheat the oven to 200°C conventional heat (top and bottom heat).

2. 02

   Wash and halve the peppers, removing the stalks, seeds and membranes. Place skin-side up on an oiled baking tray, brush with oil and roast until the skins blister. Remove from the oven, cover with a cloth and leave to cool. Peel off the skins and cut the pepper halves into strips.

3. 03

   Scald the tomatoes with boiling water, refresh in cold water, quarter, deseed and dice. Peel and halve the onion, then cut into thin strips. Peel and finely chop the garlic.

4. 04

   Combine all the prepared ingredients in a bowl with the remaining oil, lemon juice, salt, pepper, cumin and harissa. Cover and leave to marinate in the fridge for at least 2 hours. Adjust the seasoning before serving.

5. 05

   For the chickpea salad with coriander and tomatoes, soak the chickpeas overnight. Drain, cover with fresh water and bring to the boil. Simmer gently for about 45 minutes until cooked.

6. 06

   Wash, quarter and deseed the tomatoes, then cut into pieces. Rinse the parsley, shake dry, pick off the leaves and roughly chop them. Peel and finely chop the garlic, then mix with the lemon juice, oil, salt, pepper and cumin.

7. 07

   Stir in the drained chickpeas, parsley and tomatoes. Leave to cool until lukewarm, adjust the seasoning and serve.