Red pepper and chickpea salad

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Time:   20 minute(s) 

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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 tasteĀ 
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Ecuador

Serves 4

 

Directions

1. Mix the vinaigrette by whisking together all the ingredients in a small bowl until smooth.

2. Combine all the ingredients in a large bowl then add the vinaigrette and toss to combine.

3. Cover and refrigerate for at least 1 hour. Toss again before serving.

 

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