Chickpea Salad with Roasted Red Peppers
Add Preferred SourceChickpea Salad with Roasted Red Peppers is what I make when I want something fast, fresh, and satisfying. Between the jars of forgotten chickpeas in your pantry and the half-used bunch of parsley in the fridge, there’s a good salad waiting to happen. It all comes together with one slight twist that pulls the whole bowl into focus and makes it more flavorful than you’d guess.
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I turn to this chickpea salad when I need a dish that handles time and travel with no fuss. It works for casual lunches, group meals, or easy weekday prep. I can make it hours in advance, store it in the fridge, and serve it cold without worrying about texture or freshness. It’s simple to share and always gets scooped up.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chickpea Salad with Roasted Red Peppers with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to make if you follow my simple instructions below.
Make the Dressing
In a small bowl, whisk the olive oil, lemon juice, minced garlic, chopped capers, and Dijon mustard to blend well. I always grab this ceramic ramekin for dressings because it’s comfortable to handle and just the right size.
Season with salt and freshly ground black pepper, then set aside to let the flavors come together.
Combine the Salad Ingredients
In a medium bowl, add the drained chickpeas, roasted red bell peppers, chopped parsley, finely chopped red onion, and toasted almonds. I often use my glass prep bowl with a lid for this, since it’s perfect for storing if I’m making it ahead or bringing it along to a friend’s place.
Gently toss until the ingredients are evenly combined.
Dress the Salad
Pour the dressing over the chickpea mixture and mix lightly to coat everything. I like using a silicone spatula to fold through without crushing the chickpeas.
You can serve the salad right away, or let it chill in the fridge for a while so the flavors can develop even more. Enjoy!
When I’m heading to a picnic or outdoor gathering, I snap the lid on the same prep bowl and slide it into this insulated casserole carrier to keep it cool and stable during transport.
Recipe Notes and Expert Tips
I’ve pulled together some tips to help you get the best results every time.
- Use quality olive oil: Since the dressing is simple, a good extra virgin olive oil makes a big difference in flavor.
- Let the garlic sit in the dressing: Letting the minced garlic sit in the lemon juice and oil for a few minutes helps tame its sharpness. I usually mince garlic with this handheld garlic press because it saves time and provides consistent results.
- Rinse the chickpeas well: Removing the canning liquid reduces sodium and gives the salad a cleaner taste. I like using this fine-mesh colander to drain and rinse chickpeas quickly without losing any down the sink.
- Chop the red onion finely: Smaller pieces blend better into the salad and won’t overpower each bite. A stainless steel chef’s knife makes it easier to get those fine, even cuts with less effort.
- Toast the almonds lightly: A quick toasting brings out their nuttiness and adds a crunchy contrast to the soft chickpeas. I usually reach for this nonstick skillet as it gives me even browning without needing much oil or effort.
- Chill before serving if you can: If time allows, refrigerate the salad for 30 minutes so the flavors meld together.
- Adjust the seasoning: After the salad chills, give it a taste and adjust the salt and pepper before serving.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. I use these glass storage containers
because they seal tightly and stack nicely in the fridge without leaking. The flavor improves after a day, since everything has more time to marinate.
This salad is not ideal for freezing, as the texture of the chickpeas and peppers becomes soft and watery once thawed.
What to Serve With Chickpea Salad with Roasted Red Peppers
This salad pairs well with grilled flatbread, stuffed pita pockets, or a simple soup on the side. It’s also great alongside roasted vegetables or tucked into a grain bowl for a heartier meal.
More Easy Recipes for You to Try at Home
I’ve got more fresh and satisfying salad ideas to keep your meals feeling easy and inspired any day of the week.
- Vegan Pasta Salad
- Grilled Veggies Pasta Salad
- Spicy Cucumber Salad
- Blood Orange and Fennel Salad
- Harvest Salad
Equipment
Ingredients
For the Salad:
- 3 cups canned chickpeas rinsed and drained
- 1 cup roasted red bell peppers sliced
- 1 cup fresh flat-leaf parsley chopped
- ½ cup red onion finely chopped
- ¼ cup sliced toasted almonds
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic minced
- 1 tablespoon capers chopped
- 1 tablespoon Dijon mustard
- Freshly ground black pepper to taste
- Salt to taste
Video
Instructions
- In a small bowl, whisk together olive oil, lemon juice, garlic, capers, Dijon mustard, salt, and black pepper until well combined.3 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon capers, 1 tablespoon Dijon mustard, Freshly ground black pepper, Salt, 2 cloves garlic
- In a medium bowl, combine the chickpeas, roasted red peppers, parsley, red onion, and toasted almonds.3 cups canned chickpeas, 1 cup roasted red bell peppers, 1 cup fresh flat-leaf parsley, ½ cup red onion, ¼ cup sliced toasted almonds
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
- Use quality olive oil: Since the dressing is simple, a good extra virgin olive oil makes a big difference in flavor.
- Let the garlic sit in the dressing: Letting the minced garlic sit in the lemon juice and oil for a few minutes helps tame its sharpness.
- Rinse the chickpeas well: Removing the canning liquid reduces sodium and gives the salad a cleaner taste.
- Chop the red onion finely: Smaller pieces blend better into the salad and won’t overpower each bite.
- Toast the almonds lightly: A quick toasting brings out their nuttiness and adds a crunchy contrast to the soft chickpeas.
- Chill before serving if you can: If time allows, refrigerate the salad for 30 minutes so the flavors meld together.
- Adjust the seasoning: After the salad chills, give it a taste and adjust the salt and pepper before serving.
