Salad 3 peppers, zucchini, chickpeas & almonds with ras-el-hanout

  • Easy
  • 15 minutes
  • 30 minutes
  • Cheap
A festival of colors and flavors: roasted peppers, golden zucchini, creamy chickpeas, topped with crunchy almonds. Irresistible!

IngrédientS

-

2

+
  • 2 yellow peppers
  • 2 red peppers
  • 2 green peppers
  • 2 zucchini
  • 1 small can of chickpeas
  • 50g almonds
  • 1 lemon
  • 1/2tsp ras-el-hanout
  • 1/2tsp cumin
  • Olive oil
  • Salt and pepper

Recipe

Step 1

Preheat the oven to 200°c

Step 2

To remove the skin from the peppers: Cut them in half, place them on a baking sheet, bake for 20-30 min. When they come out of the oven, place them in an airtight container. At the same time, cut the zucchini into cubes, brush with olive oil, salt and pepper. Bake at the same time as the peppers.

Step 3

Cut the peppers into strips.

Step 4

In a salad bowl, put all the ingredients to make the sauce.

Step 5

Add the peppers, zucchini, drained chickpeas. Mix.

Step 6

Sprinkle with almonds.

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