A chopped salad built around crisp sweet peppers, with chickpeas for substance and mustard dressing for bite.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g Blot peppers, seeded and diced
- 1 can chickpeas, 540 ml, drained and rinsed
- 150 g cucumber, diced
- 3 tbsp chopped parsley
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
Method
- Whisk oil, vinegar, mustard and salt in a large bowl.
- Pat chickpeas dry. Add chickpeas, peppers and cucumber; toss thoroughly.
- Fold in parsley and rest 10 minutes before serving so the dressing coats every cut surface.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
