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
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This simple salad with chickpeas, roasted peppers, fresh herbs, and lemon is easy to prepare and bursting with bright summer flavor.
Ingredients
- 2 large red peppers
- 1/2 a lemon, halved lengthwise
- 2 tbsp (30 ml) 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 (720 ml) 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
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4 grams
- Sodium: 320 mg
- Fat: 9 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 8 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Why is this salad a better choice for a summer cookout than potato or pasta salad?
The article specifically makes this case: mayo-based potato and pasta salads “fade in the heat” and take on an unappealing appearance when left out. This chickpea salad contains no mayo, so it holds up safely on a hot afternoon — and the article notes it actually tastes better after a day in the refrigerator as the flavors meld.
How do I peel the roasted red peppers easily?
After broiling the pepper halves skin-side up for about 10 minutes until charred and blistered, transfer them to a bowl and cover tightly with plastic wrap for 10 minutes. The steam loosens the skins so they slip off cleanly — then slice the peeled peppers into thin strips for the salad.
Can I make this salad the day before?
Yes — the notes explicitly say this salad can be made a day in advance and stored in the refrigerator, and that doing so allows the flavors to meld and intensify. The article frames this make-ahead quality as one of the dish’s key advantages over other cookout sides.
I’ve not yet made this but it is the side dish I have chosen to take this weekend. I typically search for ideas and then put my personal twist on it. Love it!
I agree with you on summer salads, completely. This one looks delicious.
Such a refreshing salad…I agree there are so many cream or mayo sides featured during the Summer months, but they do not hold up as well :)