Smoky Padron Pepper & Chickpea Salad
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Total: 20 mins
A warm salad bursting with Mediterranean flavour from pan-fried padron peppers sizzled with nutty chickpeas and leafy kale in a bright mix of lemon, garlic and fresh mint. Served topped with plenty of tangy, crumbly feta.
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493 kcal
(per portion)
Ingredients you'll need
  • 400g tin of chickpeas
  • 1 red onion
  • 1 garlic clove
  • 100g kale
  • 250g padron peppers
  • A handful of mint, leaves only
  • 1 lemon
  • 120g feta
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Large frying pan or wok
Step by step this way
  • 1.

    Drain the chickpeas, rinse them with cold water. Shake dry and set the chickpeas to one side.

  • 2.

    Peel and slice the red onion into thin wedges. Peel and thinly slice the garlic. Strip the kale leaves off their thick cores. Finely shred the leaves.

  • 3.

    Pour 2 tbsp olive oil into a large frying pan or wok and warm to a medium-high heat. Add the red onion and the whole padron peppers. Season with salt and pepper and fry for 6-8 mins, stirring occasionally, till tender and a little charred.

  • 4.

    Meanwhile, pick and shred the mint leaves. Finely zest the lemon.

  • 5.

    Add the chickpeas, kale and garlic to the frying pan. Cook for 2 mins, till the kale has softened slightly. Squeeze in the lemon juice and toss through the mint leaves.

  • 6.

    Divide the warm salad between a couple of plates. Crumble over the feta and serve.

  • Tip

    Padron warning
    Padron peppers are somewhere between a pepper and a chilli. One in ten has a chilli kick to it but you can’t tell which by looking at them. It's like a vegetable game of capsicum roulette. Pop one in your mouth and you'll soon find out.

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