If you’re looking for a salad that’s both hearty and refreshing, this Roasted Red Pepper and Chickpea Salad is the perfect choice. It combines the smoky sweetness of roasted red peppers with the cool crunch of cucumber and the subtle bite of red onion, all tied together with a simple olive oil dressing. Packed with plant-based protein from chickpeas, this salad is satisfying enough to serve as a main dish, yet light enough to pair with grilled chicken, fish, or a sandwich.
The beauty of this recipe lies in its simplicity. With just a handful of wholesome ingredients, you can prepare it in under 20 minutes (especially if you use jarred roasted red peppers). It’s naturally vegan, gluten-free, and bursting with Mediterranean flavour.
🛒 Ingredients
Serves 4
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 large red bell peppers, roasted and peeled (or 1 cup jarred roasted red peppers, drained)
- 1 medium cucumber, diced
- ½ small red onion, finely sliced or diced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (or lemon juice for a citrusy twist)
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika (optional, to enhance the roasted flavor)
- A handful of fresh parsley, chopped
- Optional add-ins: crumbled feta, olives, or cherry tomatoes
Roasting the Red Peppers
If you’re roasting your own red peppers, here’s how:
- Place the red peppers in an air fryer for a few minutes until soft. usually 5 mins. OR Bake in the oven
- Preheat the oven to 450°F (230°C).
- Place the whole red peppers on a baking sheet lined with foil or parchment paper.
- Roast for about 20–25 minutes, turning occasionally, until the skin is blistered and charred.
- Remove from the oven and place the peppers in a bowl. Cover with a lid or plastic wrap for 10 minutes — this helps loosen the skins.
- Peel off the skins, remove the seeds and stems, and cut the flesh into strips or bite-sized pieces.
If you’re short on time, using jarred roasted red peppers works just as well.
🥣 Preparing the Salad
- Prepare the chickpeas: drain and rinse them thoroughly under cold water. Pat them dry with a clean towel or paper napkin to remove excess moisture. Boil the chickpeas for 10 mins. Optional.
- Chop the vegetables: dice the cucumber, slice the red onion thinly, and cut the roasted red peppers into small pieces.
- Mix the dressing: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), salt, black pepper, and smoked paprika.
- Combine everything: In a large salad bowl, add the chickpeas, roasted red peppers, cucumber, and red onion. Pour the dressing over the top.
- Toss gently until all the ingredients are evenly coated. Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
- Add parsley: Sprinkle the chopped parsley over the salad and give it one final toss.
🍽️ Serving Suggestions
This salad can be enjoyed immediately, but it tastes even better after chilling in the refrigerator for 30 minutes. The flavours meld beautifully as the chickpeas absorb the dressing and the roasted peppers release their sweetness.
- Serve it as a light lunch with crusty bread or pita.
- Pair it with grilled meats or seafood for a balanced dinner.
- Spoon it over mixed greens or quinoa for extra volume.
- Add crumbled feta or goat cheese for a tangy twist.
- Also can be served with Greek yoghurt for added proteins
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. Avoid freezing, as the cucumber will lose its crisp texture.