Mediterranean Chickpea Roasted Pepper Salad (Printable)

Protein-packed chickpeas and sweet roasted peppers with fresh vegetables in zesty lemon dressing.

# List of ingredients:

→ Vegetables & Legumes

01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 2 large red bell peppers
03 - 1 small cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, finely sliced
06 - 1/4 cup fresh parsley, chopped

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 clove garlic, minced
10 - 1 tsp dried oregano
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper

→ Optional Additions

13 - 1/3 cup crumbled feta cheese (omit for vegan)
14 - 1/4 cup pitted Kalamata olives, halved

# Steps:

01 - Preheat oven to 425°F. Place whole red bell peppers on a baking sheet and roast for 15 minutes, turning once, until skin is charred and blistered. Transfer peppers to a bowl, cover, and let steam for 10 minutes. Peel off skins, remove seeds, and slice into strips.
02 - In a large salad bowl, combine chickpeas, roasted pepper strips, cucumber, cherry tomatoes, red onion, and parsley.
03 - In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine.
05 - If desired, gently fold in feta cheese and Kalamata olives.
06 - Let salad stand for 10 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The roasted peppers add a sweet smoky depth that makes canned chickpeas taste like they were freshly cooked
  • This salad actually gets better as it sits making it perfect for meal prep or picnics
02 -
  • Do not skip the steaming step after roasting the peppers or that skin will never come off cleanly
  • This salad tastes significantly better after resting so try to make it at least 30 minutes before serving
03 -
  • Use the highest quality olive oil you can afford since the flavor really shines through
  • Let your roasted peppers cool slightly before peeling to avoid burning your fingers

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