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16

Roasted Red Pepper and Chickpea Salad

Prep 15 min
Total 20 min
Ingredients 6
Servings 4

Canned chickpeas is one of the easiest legumes to cook. They can be eaten hot or cold, and are rich in fiber! This salad is a perfect picnic salad to accompany with a sandwich, or a chicken or fish dish. Paired with roasted bell pepper, cotija cheese, parsley, and mixed with a vinegar and oil combination, this side dish is an explosion of flavors! MORE + LESS -

Ingredients

large red bell pepper, rinsed

tablespoons apple cider vinegar

tablespoons extra virgin olive oil

cups canned chickpeas, drained

1/4

cup fresh flat leaf parsley, chopped

1/2

cup cotija cheese, crumbled

Directions

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1

Roast bell pepper on stove top. Over medium-high heat, place the bell pepper over the open flame. Using tongs, char on all sides. Place bell pepper on a plastic bag and let steam for 10 minutes.
2

Remove from bag, peel charred skin under running water, remove seeds and chop in small pieces.
3

In a small bowl, add vinegar and olive oil. Whisk to combine.
4

In a large salad bowl combine chickpeas, bell pepper, flat leaf parsley, and cheese. Pour in vinegar and oil mixture and toss salad to combine.
5

Serve and enjoy!

Expert Tips

Turn it into a more succulent meal by adding shredded chicken pieces.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Canned chickpeas is one of the easiest legumes to cook. They can be eaten hot or cold, and are rich in fiber! This salad is a perfect picnic salad to accompany with a sandwich, or a chicken or fish dish. Paired with roasted bell pepper, cotija cheese, parsley, and mixed with a vinegar and oil combination, this side dish is an explosion of flavors!