Roasted Peppers and Chickpea Salad with Pickled Shallots
This Mediterranean-inspired salad is a vibrant mix of smoky-sweet roasted peppers, hearty chickpeas, and tangy pickled shallots, all tossed in a punchy olive oil dressing with fresh herbs. It’s earthy, bright, and deeply satisfying — perfect as a light meal, side, or part of a mezze spread.
⏱ Time Breakdown
Prep Time: 15 minutes
Pickling Time: 20 minutes (can be made ahead)
Cook Time: 25–30 minutes (for roasting)
Total Time: 45 minutes
Servings: 4
Ingredients
For the Salad:
3 large bell peppers (mix of red, yellow, orange), cut into wide strips
1½ cups cooked chickpeas (or 1 can, drained and rinsed)
2 tbsp olive oil (for roasting)
Salt and black pepper, to taste
¼ cup chopped fresh parsley
Optional: 2 tbsp capers or crumbled feta
For the Pickled Shallots:
1 large shallot, thinly sliced
3 tbsp red wine vinegar (or apple cider vinegar)
½ tsp sugar
¼ tsp salt
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 garlic clove, grated or finely minced
½ tsp ground cumin
Optional: 1 tsp pomegranate molasses or honey for sweetness
Instructions
Step 1: Pickle the Shallots
1. In a small bowl, combine vinegar, sugar, and salt.
2. Add thinly sliced shallots and toss to coat.
3. Let sit for at least 20 minutes (or up to 24 hours in the fridge).
Step 2: Roast the Peppers
1. Preheat oven to 425°F (220°C).
2. Toss pepper strips with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, turning once, until charred in spots and soft.
4. Let cool slightly.
Step 3: Make the Dressing
1. Whisk olive oil, lemon juice, garlic, cumin, and optional pomegranate molasses in a bowl until emulsified.
Step 4: Assemble the Salad
1. In a large bowl, combine roasted peppers, chickpeas, parsley, and pickled shallots (drained).
2. Pour over the dressing and toss well.
3. Let sit 10 minutes for flavors to meld.
4. Garnish with more herbs, capers, or feta if desired.
Notes
Roasted peppers can also be done on a gas flame or grill for more smoky flavor.
Pickled shallots mellow and brighten the dish — make extra and store for later!
Letting the salad sit helps the chickpeas absorb the dressing.
Tips
Add a soft-boiled egg or tuna for protein boost.
Make ahead: Salad keeps well in the fridge for up to 3 days.
Great served warm or at room temperature.
❓ Frequently asked questions FAQ
Q: Can I use jarred roasted peppers?
A: Yes, just rinse and slice them — they save time and still taste great.
Q: Are canned chickpeas okay?
A: Absolutely. Rinse and drain well before using.
Q: Can I make this spicy?
A: Yes! Add chili flakes, sliced fresh chili, or a dash of harissa to the dressing.
Q: Is it gluten-free?
A: Yes — and vegan too, unless you add cheese.
Nutritional Information
Calories: 230
Protein: 6g
Fat: 13g
Carbohydrates: 22g
Fiber: 5g
Sugars: 6g
Sodium: 240mg