Chickpea, olive, bean and red pepper salad
A fresh change-of-season salad with Mexican flavours to tempt the tastebuds. Ideal food to enjoy outside on those long spring-summer evenings.
- Halve the peppers, remove the cores and seeds then slice. Trim the beans, removing any strings if necessary.
- Heat the oil in a pan and toss the peppers and beans for 2-3 minutes.
- Pit the olives and drain the chickpeas, then combine with the peppers and beans.
- Whisk the zest, garlic, sugar, vinegar and olive oil. Pour over the ingredients, season, gently toss and serve.