Chickpea Tomato Salad with Parsley and Mint

2-3 red capsicum peppers
olive oil
salt and pepper

2 cups cooked chickpeas
3 tablespoons capers, rinsed and drained
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley, chopped
1/2 cup cherry tomatoes, quartered

3 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon sumac
1/2 teaspoon salt

Serves 4-6
Preheat oven to 220C/400F.

Deseed the peppers and cut them into wide strips. Lay out on a shallow baking sheet. Toss with a little olive oil and season with salt and pepper. Roast for 20 minutes or until soft. Take out of the oven and let cool. Chop the peppers into bite sizes.
In a small bowl, whisk together all ingredients. for the dressing. Set aside.
In a large bowl, combine chickpeas, chopped peppers, parsley and mint, capers and cherry tomatoes. Pour over the dressing and mix until well combined. Serve cold or at room temperature.

© Anja's Food 4 Thought. Recipe from