Description
This Warm Chickpea & Roasted Pepper Salad is a delightful and flavorful dish that combines tender chickpeas with sweet roasted bell peppers and savory spices. It’s a versatile salad that can be enjoyed warm or at room temperature.
Ingredients
Units
Scale
For the Salad:
- 2 cups cooked chickpeas, drained and rinsed
- 2 red bell peppers
- 1 yellow bell pepper
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- Salt and black pepper, to taste
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons fresh parsley, chopped
Optional Additions:
- Crumbled feta
- Olives
- Toasted pine nuts
Instructions
- Preheat the oven: to 220°C (425°F).
- Prepare the peppers: Slice the bell peppers into strips and place them on a baking sheet with the red onion.
- Roast the vegetables: Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and roast for 20–25 minutes until soft and lightly charred.
- Cook the chickpeas: Heat the remaining olive oil in a skillet over medium heat. Add the chickpeas, smoked paprika, cumin, and chili flakes. Cook for 5–7 minutes until warmed through and slightly crispy.
- Combine and finish: Remove the roasted peppers and onions from the oven and add them to the skillet with the chickpeas. Toss everything together gently, then stir in the red wine vinegar or lemon juice. Remove from heat and finish with fresh parsley. Add optional toppings if desired.
- Serve: Enjoy warm or slightly at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
