Salad with 3 peppers, zucchini, chickpeas & almonds with ras-el-hanout

  • Easy
  • 15 minutes
  • 30 minutes
  • Cheap
A festival of colors and flavors: roasted peppers, golden zucchini, creamy chickpeas, all topped with crunchy almonds. Irresistible!




  • 2 yellow peppers
  • 2 red peppers
  • 2 green peppers
  • 2 zucchini
  • 1 small can of peas chick
  • 50g almond
  • 1 lemon
  • 1/2cac of ras-el-hanout
  • 1/2cac of cumin
  • Olive oil
  • Salt and pepper


Stage 1

Preheat the oven to 200°c

Stage 2

To remove the skin from the peppers: Cut them in half, place them on a baking tray, bake for 20-30 minutes. Remove from the oven, put them in a container airtight. At the same time, cut the zucchini into cubes, brush with olive oil, salt and pepper. Place in the oven at the same time as the peppers.

Stage 3

Cut the peppers into strips.

Stage 4

In a salad bowl, put all the ingredients to make the sauce.

Stage 5

Add the peppers, zucchini, drained chickpeas. Mix.

Stage 6

Sprinkle with almonds.

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