Red Pepper and Chickpea Salad is a traditional Ecuadorian recipe for a classic chickpea, celery and red bell pepper salad. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Red Pepper and Chickpea Salad.
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Ingredients:
1 medium red bell pepper, de-seeded and chopped
200g cooked chickpeas
220g celery (with leaves), chopped
1 small red onion, finely sliced
1/2 medium cucumber, thinly sliced
For the Vinaigrette
1 tbsp olive oil (or good vegetable oil)
2 tbsp lemon juice
3 tbsp chicken stock
1 tbsp Dijon mustard
salt and pepper to taste
Method:
Mix the vinaigrette by whisking together all the ingredients in a small bowl until smooth. Combine all the ingredients in a large bowl then add the vinaigrette and toss to combine.
Cover and refrigerate for at least 1 hour. Toss again before serving.
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