Kabuli Chane and Capsicum Salad

Kabuli Chane and Capsicum Salad


17 people made this

About this recipe: 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.


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

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.


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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