Crispy chickpeas with quinoa, roast peppers and salsa verde

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Quinoa40 g
• Bell peppers150 g
• Parsley10 g
• Capers5 g
• White wine vinegar1 teaspoon
• Paprika1 teaspoon
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: sulphites,

In season: June – September

Method

1. Heat the oven to 210 °C, fan, and line a tray with baking paper. Drain the chickpeas, rinse them and dry them very well with a tea towel: the drier they are, the crisper they get.
2. Deseed the peppers and cut them into wide strips. Toss the chickpeas with a third of the oil, the paprika and salt and spread them on the tray with the peppers.
3. Roast at 210 °C for 25 minutes, shaking the tray halfway, until the chickpeas are crisp and the peppers soft and charred at the edges.
4. Meanwhile rinse the quinoa in a fine sieve and cook it in boiling salted water for 12 minutes, until the grains show their little white sprout; drain.
5. Finely chop the parsley and rinsed capers and mix them with the remaining oil and the white wine vinegar to make a green sauce.
6. Build the bowl with the quinoa, peppers and crisp chickpeas and dress with the green sauce.