Kabuli Chane and Capsicum Salad

    (17)
    1 hour 15 mins

    This colourful salad is tasty and super healthy - lots of fibre from the chane, and loads of veg to get you your daily veggie quota. Perfect for picnics.


    17 people made this

    Ingredients
    Serves: 8 

    • 1 lime, juiced
    • 1 lemon, juiced
    • 4 tablespoons extra virgin olive oil
    • 400g kabuli chane, soaked overnight, boiled or use tinned, drained and rinsed
    • 2 large red capsicums, diced
    • 2 large yellow capsicums, diced
    • 1 green chilli, diced
    • 1 large red onion, diced
    • handful chopped fresh parsley
    • salt and freshly ground black pepper to taste

    Directions
    Prep:10min  ›  Cook:1hr5min  ›  Ready in:1hr15min 

    1. In a large bowl, mix together the lime juice, lemon juice and olive oil. Mix in the chane, red, yellow capsicums, chilli, red onion and parsley. Season with salt and pepper. Toss to coat. Refrigerate salad 2 to 4 hours before serving.

    Note:

    Though you don't have to chill before serving, the salad really is best when the flavours have a chance to meld!

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    Reviews and Ratings
    Global ratings:
    (17)

    Reviews in English (12)

    by
    28

    With only one red pepper, onion and jalapeno mixed in with a 15oz can of garbanzo beans, I knew I'd need another can of beans. I don't know how anyone could use 4 bell peppers and still expect to find a chickpea on their fork!!! This was fresh and easy to make, but I changed the recipe a lot (leaving out 3 peppers, adding another can of beans). Maybe I shouldn't even have reviewed it??  -  19 Jul 2006  (Review from Allrecipes US | Canada)

    by
    13

    We just tried this recipe and everyone loved it. I added cilantro instead of the parsley and added chopped kalamata olives. The possibilities are endless. I found that I would use 2 cans of the garbanzos if using 2 of each peppers.  -  18 Aug 2007  (Review from Allrecipes US | Canada)

    by
    10

    I just love this salad and so does all who eat it. I serve it all the time.  -  06 Apr 2006  (Review from Allrecipes US | Canada)

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