Mediterranean Chickpea and Half-Roasted Red Pepper Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Mediterranean salad featuring half-roasted red peppers mixed with chickpeas, fresh herbs, and a lemon-olive oil dressing. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs extra virgin olive oil, fresh lemon juice, minced garlic clove 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 220 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.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat broiler on high. Cut 1 red bell pepper in half, remove seeds, and place cut side down on a foil-lined baking sheet. Broil for 8-10 minutes until skin is charred and blistered. Remove and place in a bowl covered with plastic wrap to steam for 10 minutes.
  2. Step 2: While the pepper steams, chop the second red bell pepper into 1/2-inch dice and place in a large mixing bowl.
  3. Step 3: Peel the roasted pepper’s skin off and chop the flesh into 1/2-inch pieces. Add to the bowl with the fresh bell pepper.
  4. Step 4: Add 1 can (15 oz) drained chickpeas, 1/4 cup chopped fresh parsley, 1 minced garlic clove, 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper to the bowl.
  5. Step 5: Toss everything gently until well combined and flavors meld.
  6. Step 6: Sprinkle 1/4 cup crumbled feta cheese over the salad if using, and serve chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Mediterranean Chickpea and Half-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 extra virgin olive oil from drying out.

Can I substitute ingredients in Mediterranean Chickpea and Half-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 Mediterranean Chickpea and Half-Roasted Red Pepper 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 Mediterranean Chickpea and Half-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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