Chickpea Roasted Peppers and Capers Salad
Bright, bold, and brimming with Mediterranean-inspired flavors, this Chickpea Roasted Peppers and Capers Salad is the ultimate combination of vibrant colors and irresistible taste. Tender chickpeas are tossed with smoky, roasted red and yellow bell peppers, briny capers, and crisp red onion, all brought together by a zesty garlic-infused olive oil and red wine vinegar dressing. Fresh parsley adds a pop of herbaceous freshness, making this salad a perfect choice for a quick, healthy lunch or an eye-catching side dish at dinner. Ready in just under 30 minutes, this gluten-free and vegan-friendly recipe is packed with plant-based protein, making it as nutritious as it is flavorful. Serve it chilled or at room temperature for best results, and let the Mediterranean magic elevate your table! Keywords: Mediterranean salad, roasted peppers, chickpea salad, plant-based meal, healthy side dish.
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Recipe Information
Ingredients
- 2 cups chickpeas (cooked or canned, drained and rinsed)
- 2 red bell peppers
- 1 yellow bell peppers
- 2 tablespoons capers
- 0.5 red onion
- 0.25 cup fresh parsley (chopped)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Preheat your oven to 450°F (230°C).
Cut the red and yellow bell peppers into quarters, removing the seeds and stems. Place them skin-side up on a baking sheet lined with parchment paper.
Roast the bell peppers in the oven for 10 minutes, or until the skins are slightly charred and the peppers are tender. Remove from the oven and let cool.
Once the peppers are cool enough to handle, peel off their skins and slice them into thin strips.
In a large mixing bowl, combine the cooked chickpeas, roasted pepper strips, capers, and red onion (sliced thinly).
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the salad ingredients and toss gently to combine.
Sprinkle the chopped parsley over the top and give the salad a final toss.
Let the salad sit for 10 minutes to allow the flavors to meld together, or refrigerate until ready to serve.
Serve the Chickpea Roasted Peppers and Capers Salad as a light meal or alongside your favorite main course. Enjoy!
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.5 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
