Salad pepper and chickpea


Salad pepper and chickpea

  • Preparation time
  • Preparation time

    25 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • Goody kitchen


2 Red bell peppers, cut into halves and deseeded
2 Yellow bell peppers, cut into halves and deseeded
Rocca leaves
1 Can Goody chickpeas, drained
100 g Fetta cheese, crumbled
Salt and black pepper
For the dressing:
1 medium whole garlic
Lemon juice
1tbsp "Dijon" mustard
olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh shallots, chopped


1.Cut the top of the garlic clove, then sprinkle a little olive oil over it and wrap it with foil, then put it in a tray with bell peppers after sprinkling it with olive oil. Bake for 30 to 40 min in a preheated oven, or until the garlic fully softens, then put the it aside to cool. Take the bell peppers out once it begins to soften and put it into a bowl covered with nylon, then let it form steam for 10 min.
2.Press to remove the garlic pulp into the mixer, add lemon juice, mustard and olive oil. Then, mix the ingredients of the sauce, and the mixture with the parsley and shallots and mix it.
3.Peel the bell peppers, then cut it lengthwise. In a serving plate add the chickpeas, rocca and fetta cheese. and add the bell peppers. Pour the dressing over them, and sprinkle some salt and fresh grinded black pepper, to taste.