KOO Mediterranean Chickpea and Roast Pepper Salad
Recipe by Josh Wiid 
 
Serves: 2-4
Prep time: 15 min
Cooking time : 15 min
 
Ingredients 
 
1 tbsp oil
2 red peppers
½ cucumber, cubed
½ cup baby tomatoes, halved
1 red onion, finely chopped
1 tin KOO Chickpeas, drained and rinsed
1 tin KOO Butterbeans, drained and rinsed
4 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp vinegar / lemon juice
1 tbsp chives, chopped
1 tbsp oregano, chopped
 Salt and pepper

Method
 
Preheat your oven to full temperature. Once it reaches full, turn on the grill to pre-heat.
Rub your peppers in oil and salt and pepper, and place in a roasting tray. Carefully, char the outsides of the peppers until blackened in hot oven under the grill.
Remove from oven and immediately place in covered bowl / dish / container to allow the peppers to sweat, finish cooking, and soften their skins. 
After 10 minutes, remove the peppers and peel off the skin. Cut into either strips of cubes as you desire. 

Place the roasted peppers, tomatoes, cucumber, red onion, KOO Chickpeas and KOO Butterbeans in a large mixing bowl. Add a pinch of salt and pepper, and mix well. Set aside.
For the dressing, simply combine the ingredients in a jar with a tight fitting lid, and shake them together! Pour over the salad, toss well, and enjoy!