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Baby Marrow, Red Pepper & Crispy Chickpeas with Castello Danstyle Cheese Ingredients For the crispy chickpeas - 1 can chickpeas, drained and rinsed, about 240 g drained weight - 1 tbsp olive oil - ½ tsp salt - 1 tsp curry powder For the pan-seared vegetables - 3 medium baby marrows, about 450–500 g - 1 large red bell pepper - 1½ tbsp olive oil, divided - ½ tsp salt, plus more to taste - Black pepper, to taste For tossing the salad - 2 tbsp / 30 ml olive oil - 1½–2 tbsp / 22–30 ml lemon juice, to
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