Chickpea and Roasted Red Pepper Salad
A hearty, smoky salad featuring chickpeas, roasted red peppers, and a lemon-tahini dressing for a protein-packed lunch. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs chickpeas, roasted red peppers, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) chickpeas
- 1/2 cup roasted red peppers
- 1/4 cup red onion
- 1/2 cup cherry tomatoes
- 2 tbsp tahini
- 1/2 lemon
- 1 tbsp olive oil
- 1/2 tsp dried oregano
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Drain and rinse 1 can (15 oz) chickpeas thoroughly under cold water, then pat dry with a clean towel.
- Step 2: In a small bowl, whisk together 2 tbsp tahini, juice from 1/2 lemon, 1 tbsp olive oil, and 1/2 tsp dried oregano to create a smooth dressing.
- Step 3: Toss 1/4 cup diced red onion, 1/2 cup cherry tomatoes, and 1/2 cup roasted red peppers with the drained chickpeas in a large bowl.
- Step 4: Pour the tahini dressing over the salad and toss gently until all ingredients are evenly coated. Chill for 15 minutes before serving to allow flavors to meld.
