Chickpea and Roasted Red Pepper Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, smoky salad featuring chickpeas, roasted red peppers, and a lemon-tahini dressing for a protein-packed lunch. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs (15 oz) 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.

Prep: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse 1 can (15 oz) chickpeas thoroughly under cold water, then pat dry with a clean towel.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Chickpea and Roasted Red Pepper Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Roasted Red Pepper Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) chickpeas from drying out.

Can I substitute ingredients in Chickpea and Roasted Red Pepper Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Roasted Red Pepper Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chickpea and Roasted Red Pepper Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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