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Prawn, chickpea and roasted capsicum salad

Name: Prawn, chickpea and roasted capsicum salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 185 g chargrilled capsicum in oil drained; 2 can(s), 400g size can chickpeas, canned, rinsed, drained (2 x 400g); 400 g prawns cooked, deveined; 4 cup(s) rocket (120g); 1 medium lemon(s) rind finely grated, juiced; 50 g reduced fat feta cheese crumbled

SmartPoints® value per serving

Total Time

10 min

Prep

10 min

Cook

0 min

Serves

Difficulty

Easy

Ingredients

chargrilled capsicum in oil

185 g, drained

chickpeas, canned, rinsed, drained

2 can(s), 400g size can, (2 x 400g)

prawns

400 g, cooked, deveined

rocket

4 cup(s), (120g)

lemon(s)

1 medium, rind finely grated, juiced

reduced fat feta cheese

50 g, crumbled

Instructions

Drain capsicum, reserving 1 tablespoon oil. Thinly slice capsicum and place in a large bowl with reserved oil.
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.

Prawn, chickpea and roasted capsicum salad

Ingredients

Instructions

Notes

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