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A plate of Chickpea Salad with Roasted Red Peppers, chopped red onion, tomatoes, and herbs is served with a fork. Bowls of ingredients and a bottle of olive oil are nearby.

Chickpea Salad with Roasted Red Peppers

Chickpea Salad with Roasted Red Peppers comes together fast and works for just about any situation, from weekday lunches to casual gatherings. It uses simple pantry staples but still feels like something a bit more thoughtful, thanks to a bold, no-fuss dressing. You can prep it in advance, store it in the fridge, and serve it cold without worrying about texture. It’s easy to make, easy to share, and fits right into whatever your day looks like.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer, Salad
Cuisine: Mediterranean
Keyword: Chickpea Salad with Roasted Red Peppers
Servings: 4
Calories: 280kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="UCRl0y23" upload-date="2025-08-28T09:40:33+00:00" name="Flavor Packed Chickpea Salad With a Twist" description="Fresh, filling, and ready before you know it." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 280kcal | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 928mg | Potassium: 430mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1471IU | Vitamin C: 43mg | Calcium: 113mg | Iron: 3mg
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