Warm Chickpea Salad with Oven-Roasted Peppers and Manchego

A lukewarm salad of chickpeas and roasted peppers, with flavorful Manchego and arugula. It is filling, quick to make, and goes well with a summery dinner.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 1 Dose Chickpeas (can, drained)
• 2 Stück Red bell pepper
• 1 Stück Small red onion
• 1 Stück Garlic clove
• 100 g Arugula
• 60 g Manchego
• 50 g Black olives, pitted
• 3 EL Olive oil
• 1 TL Smoked paprika
• 1 Stück Lemon (juice and zest)
• 0.5 Bund Flat-leaf parsley
• Salt
• Black pepper

Method

1. Preheat the oven to 220 °C, conventional heat. Wash the peppers, remove the seeds and cut into rough chunks.
2. Toss the pepper pieces with 1 tbsp olive oil and the smoked paprika, season with salt and roast on a baking tray for about 20 minutes, until the edges are lightly browned.
3. Cut the onion into thin rings and finely chop the garlic. Rinse the chickpeas and let them drain.
4. Fry the chickpeas in a pan with 1 tbsp olive oil for about 5 minutes, until they take on a little colour. Add the garlic and fry briefly until fragrant.
5. Wash the arugula and spin it dry. Finely chop the parsley and halve the olives.
6. Whisk the lemon juice with the remaining olive oil, lemon zest, salt and pepper to make a dressing.
7. Combine the arugula, onion rings, olives and the warm pepper pieces in a large bowl. Add the chickpeas on top and drizzle with the dressing.
8. Shave the Manchego over the salad with a vegetable peeler, sprinkle the parsley over it and serve lukewarm.