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Photo of Prawn, chickpea and roasted capsicum salad by WW

Prawn, chickpea and roasted capsicum salad

2
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Easy

Ingredients

Roasted capsicum in oil

185 g

Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g)

Cooked peeled prawns

400 g, deveined

Rocket

4 cup(s), (120g)

Lemon(s)

1 medium, rind finely grated, juiced

Reduced fat feta cheese

50 g, crumbled

Instructions

  1. Drain capsicum, reserving 1 tablespoon oil. Thinly slice capsicum and place in a large bowl with reserved oil.
  2. Add chickpeas, prawns, rocket, 1 tablespoon rind and 2 tablespoons juice and toss gently to combine. Top with feta and sprinkle with pepper to serve.

Notes

TIP: Freeze any leftover lemon juice in ice-cube trays, then transfer to a snap-lock bag to store for another use.

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