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
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