Why not give this salad a try this weekend. I paired it with the Chicken Skewers because they go so well together. As it is a very filling salad, you will probably find this and the chicken is just enough to serve at a small barbecue. I wouldn't recommend serving other heavy salads with this. Maybe something like a green leafy salad would be a nice choice if you are looking for another salad to go with what you are serving.
I mention below that you should refrigerate this salad for 4 hours before serving. Please, don't try and skip this step and serve it immediately. Otherwise, it will be quite bland. I found that the flavours really need time to blend. Then, I promise, it is really yummy.
Chickpea Salad with Roasted Red Pepper and Zucchini
2 cups/330 grams of chickpeas, cooked
1 red pepper, sliced length ways
I zucchini, halved length ways and then cut cross ways into thin slices
Juice and zest of one lemon
4 tablespoon olive oil
4 tablespoons white wine vinegar
Small bunch of fresh mint, roughly torn into small pieces
Salt and pepper to taste
Preheat oven to 375 degrees Fahrenheit.
On a baking tray arrange the red pepper and zucchini and drizzle over 1 tablespoon of olive oil. Roast in oven for around 30 minutes.
In a large mixing bowl, add the chickpeas with remaining olive oil, vinegar, lemon juice & zest, salt & pepper and mint. Stir to coat completely.
Remove vegetables from oven and let cool. Once they are cool, add them to the chickpea mixture. Stir until everything is completely coated. Cover and refrigerate for at least 4 hours before serving.