Fire-Roasted Pepper and Chickpea Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky, colorful salad featuring fire-roasted red peppers, protein-rich chickpeas, and a vibrant lemon-garlic dressing. This mediterranean-inspired salads (vegan, gluten free) ready in about 35 minutes pairs red bell peppers, canned chickpeas, fresh parsley 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 280 calories and feeds 4, 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your broiler to high. Place 3 large red bell peppers on a baking sheet and broil for 8-10 minutes, turning occasionally with tongs until the skin is charred and blistered all over.
  2. Step 2: Transfer peppers to a bowl and cover tightly with plastic wrap, letting them steam for 15 minutes to loosen the skins.
  3. Step 3: Peel off the charred skins, remove stems and seeds, and roughly chop the peppers.
  4. Step 4: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, the chopped roasted peppers, and 1/4 cup chopped fresh parsley.
  5. Step 5: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  6. Step 6: Pour the dressing over the chickpea mixture and toss gently until evenly coated. Chill for 10 minutes before serving to let flavors meld.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 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 Fire-Roasted Pepper and Chickpea 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 red bell peppers from drying out.

Can I substitute ingredients in Fire-Roasted Pepper and Chickpea 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 Fire-Roasted Pepper and Chickpea Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Fire-Roasted Pepper and Chickpea Salad vegan?

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

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