Roasted Capsicum and Chickpea Salad

1Preheat the oven to 200°C (390°F).

2Cut the capsicums (2 large) into large chunks, discarding the seeds and stems.

3Place the capsicum chunks on a baking tray, drizzle with 1 tbsp of olive oil (2 tbsp), season with salt and pepper, and roast in the oven for 15-20 minutes until tender and slightly charred.

4In the meantime, finely slice the red onion (1) and chop the parsley.

5Heat the remaining olive oil (2 tbsp) in a pan over medium heat. Add the chickpeas and sliced red onion (1). Cook for 5-7 minutes until the chickpeas are slightly crispy and the onion is softened.

6Once the capsicums (2 large) are roasted, remove them from the oven and let them cool slightly.

7In a large bowl, combine the roasted capsicums (2 large), chickpea mixture, and chopped parsley.

8Squeeze the lemon (1) juice over the salad, season with salt and pepper to taste, and toss gently to combine all the ingredients.

9Serve the roasted capsicum and chickpea salad as a delicious and healthy meal or side dish.