Jessica Smith hunts down a side dish that will keep fresh all throughout a hot Memorial Day weekend afternoon.
Text And Photo By Jessica Smith

It strikes me as ironic that so many favored sides to serve at American cook-outs are heavy in creamy sauces and ill-equipped to hold up on a hot, sunny afternoon by the grill. Mayo-based potato and pasta salads, and even deviled eggs (my personal favorite) are delicious but fade in the heat and take on an unappealing tint the longer they sit out. As much as I love those classics, I am always on the hunt for a side dish that will hold up better on a summer afternoon.

Enter this easy chickpea salad. The fresh ingredients give this beautiful side bright color and flavor. Healthy, light, and possessing the ability to taste even better after a day of sitting in the refrigerator, this will be a welcome addition to the summer cook-out spread.

Lemon Chickpea Salad with Roasted Red Peppers

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5 from 2 reviews

Author: Jessica Smith
Total Time: 20 minutes
Yield: 4 servings 1x

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Description

This simple salad with chickpeas, roasted peppers, fresh herbs, and lemon is easy to prepare and bursting with bright summer flavor.

Ingredients

Units Scale

2 large red peppers
1/2 a lemon, halved lengthwise
2 Tbsp olive oil
1 clove garlic, minced
1/4 cup (5g) loosely-packed fresh parsley, chopped
1/3 cup (10g) loosely-packed fresh basil, chopped
3 cups canned chickpeas, drained and rinsed
Salt and pepper to taste

Instructions

Turn on the oven’s broiler and line a baking sheet with foil.
Cut red peppers in half and discard the core and seeds. Place the red pepper halves, skin-side up, on the baking sheet and cook under the broiler for about 10 minutes, or until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.
Once cooled, peel the skins off the peppers and slice them into thin strips.
In a large bowl, combine the roasted red pepper strips, chickpeas, minced garlic, chopped parsley, and chopped basil.
Squeeze the juice from the lemon halves over the salad, being careful to remove any seeds.
Drizzle the olive oil over the salad and toss everything together until well combined.
Season with salt and pepper to taste. Serve immediately or refrigerate for up to a day to let the flavors meld.

Notes

This salad can be made a day in advance and stored in the refrigerator, allowing the flavors to meld and intensify. It’s a great option for a summer cook-out as it holds up well in the heat. Feel free to adjust the amount of garlic and herbs to suit your taste preferences.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: Mediterranean