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Roasted Red Pepper and Chickpea Salad

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

1
large red bell pepper, rinsed
3
tablespoons apple cider vinegar
2
tablespoons extra virgin olive oil
2
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!

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