European chefs unveil three chick‑pea summer salads

Chef Daniel San presents a Spanish‑style chick‑pea salad with air‑fried chickpeas, olive oil, paprika, garlic powder, cumin and pasta, mixed with cucumber, green pepper, cherry tomatoes, red onion, olives, feta and chives. Jamie Oliver offers a British variation that adds roasted zucchini strips, cold pasta, spring onions, red chilli and fresh herbs such as mint or basil, finished with lemon‑olive oil dressing and crumbled feta. Nico Palotta shares an Italian version using orzo pasta, caramelised zucchini, roasted chick‑peas, olives, feta and parsley, dressed with olive oil, lemon, mustard, honey and oregano.

A separate summer side dish highlights roasted red pepper salad. Whole red peppers are oven‑roasted at 200 °C until the skin blisters, then peeled, sliced and combined with thinly sliced garlic gently browned in extra‑virgin olive oil, scallions and coarse sea‑salt flakes for crunch. The salad can be prepared in bulk and kept refrigerated for easy serving.