Taktouka (Moroccan Roasted Pepper and Tomato Salad)

Rich in antioxidants and fiber, this traditional Moroccan warm salad combines roasted vegetables with high-protein chickpeas and healthy olive oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 450 g red kapya peppers (about 3 large peppers) · 140 kcal in the whole recipe
• 350 g fresh tomatoes, diced (about 3 medium) · 63 kcal in the whole recipe
• 16 g garlic, minced (4 cloves) · 24 kcal in the whole recipe
• 80 g cooked chickpeas · 131 kcal in the whole recipe
• 13 g olive oil (1 tbsp) · 115 kcal in the whole recipe
• 15 g fresh lemon juice (1 tbsp) · 3 kcal in the whole recipe
• 10 g fresh parsley, chopped · 4 kcal in the whole recipe

Method

1. Roast the red peppers in a 220°C (425°F) oven or airfryer until skin is charred, then peel, deseed, and chop into pieces.

   

2. In a skillet, heat olive oil over medium heat and sauté minced garlic for 1 minute, then add diced tomatoes, paprika, ground cumin, salt, and black pepper.

   

3. Cook the tomatoes until softened and breaking down, then stir in the chopped roasted red peppers and cooked chickpeas.

   

4. Simmer for 8-10 minutes on low heat until flavors combine, then stir in fresh lemon juice and chopped parsley before serving warm or cooled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.