Roasted Chickpea Salad with Smoky Bell Pepper Dip

Steps13

1. 1

   Step 1. Heat the oil

   Heat ½ tsp oil in a pan.

2. 2

   Step 2. Roast the chickpeas

   Add the boiled chickpeas and roast until lightly crispy and golden.

3. 3

   Step 3. Season the chickpeas

   Add salt, red chilli powder, jeera powder, dhania powder, and chana masala.

   CuminCoriander seeds
4. 4

   Step 4. Toss and set aside

   Toss well and keep aside.

5. 5

   Step 5. Char the bell pepper

   Char the bell pepper on the flame until blistered.

6. 6

   Step 6. Peel and cool pepper

   Peel, deseed, and cool.

   Bell pepper
7. 7

   Step 7. Blend the dip

   Blend with garlic, paneer, Greek yogurt, salt, and chilli powder until smooth.

8. 8

   Step 8. Add the chickpeas

   In a bowl, add the roasted chickpeas.

9. 9

   Step 9. Add the vegetables

   Add onion, tomato, cucumber, fresh dhania, pomegranate, and roasted peanuts.

   CilantroPomegranate seeds
10. 10

    Step 10. Add lemon juice

    Add a bit of lemon juice.

11. 11

    Step 11. Add the dip

    Add spoonfuls of the smoky bell pepper dip.

12. 12

    Step 12. Toss gently

    Toss gently until everything is coated.

13. 13

    Step 13. Taste and adjust

    Taste and adjust seasoning.

    Salt