Mediterranean Chickpea Roasted Pepper (Print Version)

Creamy chickpeas with charred peppers, fresh basil, and zesty lemon dressing for a light Mediterranean meal.

# 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 (optional)
08 - 1/4 cup crumbled feta cheese (optional, omit for vegan)

→ 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

# Step-by-step Instructions:

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 peppers to a bowl, cover with plastic wrap, and allow to steam for 5 minutes.
02 - Peel off and discard the charred skin from the steamed peppers. Remove all seeds and membranes, then slice the roasted peppers into thin strips.
03 - In a large salad bowl, combine drained chickpeas, roasted pepper strips, diced cucumber, sliced red onion, halved cherry tomatoes, torn basil leaves, and olives if using. Toss gently to distribute ingredients evenly.
04 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Whisk vigorously until the mixture is fully emulsified and creamy.
05 - Pour the prepared dressing over the salad mixture. Toss gently to coat all ingredients evenly without crushing the chickpeas. Top with crumbled feta cheese if desired. Serve immediately, or refrigerate for 30 minutes to allow flavors to meld together.

# Expert Advice:

01 -
  • The roasted peppers add a smoky sweetness that balances perfectly with tangy lemon and creamy chickpeas
  • It comes together in under 30 minutes but tastes like something from a Mediterranean cafe
  • Everything can be prepped ahead and the flavors actually get better after sitting for a bit
02 -
  • Letting the salad rest for 15 to 20 minutes before serving helps all the flavors marry and the chickpeas absorb the dressing
  • The roasted peppers can be made up to 3 days ahead and stored in olive oil in the refrigerator
03 -
  • If your roasted peppers seem too wet after peeling, pat them gently with paper towels before adding to the salad
  • Taste the chickpeas before rinsing to make sure they are not canned in an overly salty liquid

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