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How to Make a Zesty Roasted Red Pepper and Chickpea Salad

This colorful and flavorful Roasted Red Pepper and Chickpea Salad is a perfect balance of textures and tastes. Smoky roasted peppers pair beautifully with hearty chickpeas, while a tangy lemon dressing brings everything together. It's an ideal make-ahead lunch or impressive side dish for any occasion.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This vibrant Roasted Red Pepper and Chickpea Salad combines smoky-sweet peppers with protein-packed chickpeas in a Mediterranean-inspired dish that's both nutritious and bursting with flavor.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 2 large red bell peppers
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red onion, finely diced
  • 2 oz feta cheese, crumbled (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 450°F (230°C).

  2. Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered all over.

  3. Remove peppers from the oven and place them in a bowl. Cover with plastic wrap and let steam for 10 minutes.

  4. While the peppers are steaming, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, minced garlic, and cumin. Season with salt and pepper to taste.

  5. Peel the skin off the cooled peppers, remove seeds, and chop into 1-inch pieces.

  6. In a large bowl, combine the chopped roasted peppers, chickpeas, red onion, and parsley.

  7. Pour the dressing over the salad and toss gently to combine.

  8. If using, sprinkle crumbled feta cheese over the top.

  9. Taste and adjust seasoning if needed. Serve immediately or chill for at least 30 minutes to allow flavors to meld.

Chef's Notes

  • For a smoky flavor variation, add 1/2 teaspoon of smoked paprika to the dressing.
  • To make this salad vegan, simply omit the feta cheese or replace it with a vegan alternative.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • For added crunch, try toasting the chickpeas in the oven for 10-15 minutes before adding them to the salad.
  • This salad is an excellent make-ahead option for meal prep. Prepare all components and store separately, then combine just before serving.

Nutritional Info

Per serving (approximate): 250 calories, 15g protein, 25g carbohydrates, 14g fat (3g saturated), 6g fiber. This salad is rich in vitamins A and C from the red peppers, provides plant-based protein from chickpeas, and offers healthy fats from olive oil.

Serving Suggestions

  • Serve as a light lunch with warm pita bread on the side.
  • Use as a colorful side dish for grilled chicken or fish.
  • Spoon over mixed greens for a heartier salad.
  • Pack in mason jars for an easy, portable lunch.
  • Garnish with additional fresh herbs like mint or basil for extra flavor.