Chickpea & Roasted Pepper Salad
This bright, protein-packed salad combines tender chickpeas, sweet roasted peppers, crisp cucumber, and fresh herbs, all tossed in a zesty lemon-olive oil dressing. It’s simple to prepare, full of flavor, and perfect as a light lunch, side dish, or part of a mezze spread. Best served chilled or at room temperature, it travels well for picnics and meal prep.
Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Salad:
2 cans (400 g / 15 oz each) chickpeas, drained & rinsed
2 large red bell peppers (or 1 jar roasted red peppers, drained)
1 small cucumber, diced
½ small red onion, finely diced
½ cup cherry tomatoes, halved
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
For the Dressing:
3 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp red wine vinegar
1 clove garlic, minced
½ tsp dried oregano
Salt & pepper, to taste
Instructions
1. Roast the Peppers (skip if using jarred)
Preheat oven to 220°C (425°F).
Place whole peppers on a baking sheet. Roast for 20–25 minutes, turning once, until skin is blistered.
Transfer to a bowl, cover with a plate or cling film, and let steam for 10 minutes.
Peel off skins, remove seeds, and slice into strips.
2. Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
3. Assemble the Salad
In a large bowl, combine chickpeas, roasted pepper strips, cucumber, red onion, cherry tomatoes (if using), parsley, and basil.
Drizzle with dressing and toss gently to coat.
4. Serve
Chill for at least 15 minutes before serving for best flavor.
Notes & Tips
Make ahead: Salad tastes even better the next day as flavors meld.
Extra protein: Add crumbled feta or grilled halloumi for a heartier version.
Color variety: Use a mix of red, yellow, and orange peppers for visual appeal.
Herb swap: Mint adds a refreshing twist.
Frequently Asked Questions
Q: Can I use canned roasted peppers?
A: Yes—just rinse and pat dry before adding to reduce excess brine.
Q: How long does it keep?
A: Up to 4 days in an airtight container in the fridge.
Q: Can I serve it warm?
A: Yes—toss freshly roasted peppers with warm chickpeas for a cozy version.
Nutritional Information
Calories: 260 kcal
Protein: 9 g
Carbohydrates: 32 g
Fiber: 9 g
Sugars: 6 g
Fat: 11 g
Saturated Fat: 1.5 g
Sodium: 280 mg