Mediterranean Chickpea Roasted Pepper Basil (Printable)

Creamy chickpeas, charred roasted peppers, and fresh basil tossed in zesty lemon-olive oil dressing. A vibrant Mediterranean dish ready in 25 minutes.

# List of ingredients:

→ Main Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 large red bell peppers
03 - 1 medium cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 1/3 cup fresh basil leaves, torn
07 - 1/4 cup Kalamata olives, pitted and sliced
08 - 1/4 cup crumbled feta cheese (optional)

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 garlic clove, minced
12 - 1 tsp dried oregano
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper

# Steps:

01 - Preheat the broiler or grill to high heat. Place red bell peppers directly under the broiler or on the grill, turning occasionally, until skins are charred and blistered, approximately 10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
02 - Peel and discard charred skin, remove seeds, and slice the peppers into thin strips.
03 - In a large salad bowl, combine chickpeas, roasted pepper strips, cucumber, red onion, cherry tomatoes, basil leaves, and olives.
04 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to combine. Top with crumbled feta cheese if desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • The roasted peppers add sweetness that balances the tangy dressing perfectly
  • It actually tastes better after sitting for 30 minutes, making it ideal for meal prep
02 -
  • Never put the feta on until right before serving or it will become soggy and disappear into the salad
  • The salad needs at least 30 minutes of marinating time for the chickpeas to fully absorb the dressing
03 -
  • Use a jar with a tight lid to shake the dressing instead of whisking in a bowl
  • Roast extra peppers when you have the broiler on and keep them in the freezer

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