Recipe excerpt / manuscript recipe
At a glance
| Method | No-cook |
|---|---|
| Time | 10 minutes (approximate total time) |
| Serves | 4 |
| Added water | 0 ml added water per batch |
Ingredients
- 2 × 400 g cans (about 480 g drained) Chickpeas
- 300 g drained Jarred roasted peppers
- 100 g, small pack Olives
- 200 g Crackers
- 3 tbsp Oil
- 2 tbsp Vinegar
- 1 tsp Dried oregano
Method
01Cut the peppers into strips using clean kitchen scissors.
02Mix the oil, vinegar and oregano. Toss with the chickpeas, peppers and olives.
03Serve with crackers, keeping them dry until the meal.
The useful trick
Choose pepper and olive packs you can finish. Drain acidic packing liquor before adding the measured dressing.
Choose pepper and olive packs you can finish. Drain acidic packing liquor before adding the measured dressing.
Options and swaps
Replace olives with chopped pickles. Use gluten-free crackers if needed.
Allergens and storage
Allergens: Wheat in most crackers; possible sulphites in jarred foods. Check product labels.
Storage: Serve promptly. Keep perishable leftovers only with dependable chilling.
Follow product labels, appliance instructions and local guidance. These formulations have not been kitchen-tested; times are estimates.