Roasted Pepper Chickpea and Cheese Salad
Bright, bold, and bursting with flavor, this Roasted Pepper Chickpea and Cheese Salad is a Mediterranean-inspired delight that’s as vibrant as it is satisfying. Featuring smoky roasted red and yellow bell peppers, creamy feta or mozzarella cheese, and hearty chickpeas, this salad is tossed in a zesty dressing made with extra virgin olive oil, red wine vinegar, garlic, and a hint of lemon juice. Fresh herbs like parsley and basil add an aromatic touch, while optional chili flakes give it a subtle kick. Perfect as a wholesome main or a crowd-pleasing side dish, this easy-to-make recipe is ready in just 35 minutes and pairs beautifully with grilled meats, crusty bread, or simply on its own as a light, protein-packed meal. Whether served immediately or chilled for a more melded flavor, this salad is a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 2 whole yellow bell peppers
- 400 grams cooked chickpeas (garbanzo beans)
- 150 grams feta cheese (or fresh mozzarella)
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons red wine vinegar
- 1 large garlic cloves
- 2 tablespoons fresh parsley
- 5 leaves fresh basil leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons optional red chili flakes
- 1 teaspoon lemon juice (freshly squeezed)
Instructions
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper or lightly grease it with olive oil.
Wash the bell peppers. Slice them in halves, removing seeds and stems. Place them cut-side down on the prepared baking tray.
Roast the peppers in the preheated oven for 20 minutes or until the skin is slightly charred and blistered.
Remove the peppers from the oven and place them in a heatproof bowl. Cover tightly with plastic wrap or a clean kitchen towel. Let them sit for 10 minutes to steam—this will make the skin easier to remove.
Meanwhile, rinse and drain the cooked chickpeas. Set them aside in a mixing bowl.
Peel the charred skin off the roasted peppers once they are cool enough to handle. Slice them into thin strips and add them to the bowl with the chickpeas.
Crumble the feta cheese (or dice if using fresh mozzarella) and add it to the bowl as well.
To make the dressing, mince the garlic clove finely. In a small bowl, whisk together the garlic, olive oil, red wine vinegar, salt, black pepper, red chili flakes (if using), and lemon juice until emulsified.
Pour the dressing over the salad ingredients. Add the freshly chopped parsley and torn basil leaves.
Gently toss everything together until well combined. Taste and adjust seasoning if necessary.
Serve immediately or let the salad rest in the fridge for 30 minutes to allow the flavors to meld. Enjoy as a nutritious main or as a side dish!
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 45.7 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1028 mg | 79% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2659 mg | 57% | |
*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.
