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    Spiced Chickpea, Avocado, Pepper and Tomato Salad

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    Spiced Chickpea, Avocado, Pepper and Tomato Salad

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4 - 6


    • 2 red peppers
    • 2 tbsp white wine vinegar
    • 1 clove garlic, chopped
    • 1 Thai chilli, finely chopped (or to taste)
    • 1 small bunch coriander, finely chopped
    • 6 tbsp extra virgin olive oil
    • Sea salt
    • Freshly ground black pepper
    • 250g tomatoes
    • 10 large green olives, stoned and quartered
    • 2x 410g cans chickpeas
    • 2 avocados
    • baby spinach, to serve


    1. Preheat the grill to high. Quarter the peppers and remove their white ribs and seeds. Grill, skin-side up, until blackened. Transfer to a bowl, cover. When cool enough to handle, peel.
    2. Meanwhile, whisk together the vinegar, garlic, chilli, coriander and olive oil. Season.
    3. Peel the tomatoes: cut a cross in their bases, cover with boiling water for 1-2 minutes. Drain, peel and deseed. Cut into dice the same size as chickpeas. Mix into the vinaigrette.
    4. Dice the peppers to a similar size, and add to the tomatoes with the olives. Drain the chickpeas. Rinse in a sieve, shake dry and add to the salad. Just before serving, halve, stone and quarter the avocados. Peel, cube and add to the salad. Adjust the seasoning and serve with baby spinach.

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