Go Back

Roasted Red Pepper & Chickpea Salad

A vibrant and flavorful salad featuring roasted red peppers and chickpeas, perfect for a quick and nutritious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2-3 pieces roasted red peppers, chopped jarred or homemade
  • 1 medium cucumber, diced
  • 1 small red onion, finely sliced
  • 1 handful fresh parsley, chopped
Dressing
  • 1 piece lemon, juiced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin optional for extra flavor
  • to taste salt and pepper

Method
 

Preparation
  1. Begin by gathering all of your ingredients. Make sure to rinse and drain the chickpeas well to remove excess sodium and ensure freshness.
  2. Dice the cucumber into small cubes, finely slice the red onion, and chop the roasted red peppers.
Mixing
  1. In a large mixing bowl, combine the chickpeas, chopped roasted red peppers, cucumber, red onion, and chopped parsley.
  2. In a separate small bowl, whisk together the lemon juice, olive oil, cumin (if using), and a generous pinch of salt and pepper. Drizzle the dressing over the mixed salad.
  3. Gently toss everything together until well combined. Adjust seasoning to taste.
  4. Serve the salad immediately or let it chill in the fridge for about 30 minutes to meld the flavors for an even better taste!

Notes

Try roasting your own red peppers for unbeatable flavor. Feel free to add other vegetables like bell peppers or avocado, or toss in some quinoa for extra protein. This salad is great for meal prep!