When I saw the beautiful bright orange pepper I picked up the other day I immediately wanted to make it the centerpiece in a dish to celebrate its colour and sweetness. These green salad leaves make the perfect backdrop and the nuttiness of the chickpeas complements the sweet pepper. It all combines well to make for an interesting salad, both in terms of texture and taste.
Sweet Pepper and Chickpea Salad
1 orange, red or yellow pepper
A large handful of cooked chick peas (tinned is fine)
1 small packet of watercress, spinach and rocket salad
Fresh lemon juice
Extra virgin olive oil
1. Lay the salad leaves on two plates. Season the chickpeas with salt and scatter them over.
2. Remove the seeds from the peppers and thinly slice them, halving each slice. Place them in the middle of the salads.
3. Mix together the dressing using 1 tablespoon of fresh lemon juice and 3 tablespoons of extra virgin olive oil, and lightly drizzle it over the salads.