Chargrilled Calamari with Chickpeas


Chargrilled Calamari with Chickpeas
Chargrilled Calamari with Chickpeas recipe, brought to you by MiNDFOOD.

This warm salad is a quick and easy weeknight meal. Serve with crusty bread to soak up the smokey, spicy flavours in the dish.

Serves 6

1kg calamari, cut into

thick strips

5 tbsp olive oil

2 red chillies, deseeded

and chopped

1 tsp ground cumin

1 tsp smoky paprika

zest and juice of 1 lime

200g chargrilled capsicum

800g chickpeas

1 red onion, thinly sliced

2 tbsp red-wine vinegar

½ cup coriander leaves

lime wedges, to serve

crusty bread, to serve

1 Place calamari, 2 tablespoons oil, chillies, cumin, paprika, and lime zest and juice into a large bowl and mix well to combine. Refrigerate for 1 hour.

2 Meanwhile, place capsicum, chickpeas, onion, remaining olive oil, vinegar, and coriander in a bowl and toss to combine.

3 Preheat a chargrill pan or barbecue on high and cook calamari for 4-5 minutes, or until smoky and cooked.

4 Add calamari to chickpea mixture and mix gently to combine. Serve with lime wedges and crusty bread.


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