Taktouka Salad

Taktouka Salad is a vibrant Moroccan dish featuring roasted bell peppers and tomatoes, enriched with protein-packed chickpeas. This salad is both refreshing and satisfying, perfect as a side or a light main course.

Ingredients

• Red bell pepper - 1 large
• Green bell pepper - 1 large
• Tomatoes - 2 medium
• Chickpeas (canned) - 200 grams, drained and rinsed
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the red and green bell peppers in half, remove the seeds, and place them skin-side up on a baking sheet.
3. Roast the bell peppers in the oven for about 20 minutes until the skins are charred.
4. While the peppers are roasting, chop the tomatoes and place them in a mixing bowl with the drained chickpeas.
5. In a small pan, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
6. Add the sautéed garlic to the mixing bowl with tomatoes and chickpeas, and season with cumin, paprika, salt, and black pepper.
7. Once the bell peppers are roasted, remove them from the oven and let them cool for a few minutes.
8. Peel the skins off the roasted peppers and chop the flesh into bite-sized pieces.
9. Add the chopped bell peppers to the mixing bowl and toss everything together gently.
10. Drizzle with the remaining olive oil, lemon juice, and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from bell peppers and tomatoes, promoting immune health.
• High in plant-based protein and fiber from chickpeas, aiding digestion and satiety.

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