OpenStreetMap-Inspired Chickpea and Roasted Pepper Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant Mediterranean salad combining nutty chickpeas and smoky roasted red peppers tossed in a zesty lemon-herb dressing, perfect for a refreshing street-side snack. This mediterranean-inspired street food (vegetarian) ready in about 15 minutes pairs canned chickpeas, drained and rinsed, roasted red bell peppers, sliced, red onion, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 1/2 cups canned chickpeas, drained and rinsed
• 1 cup roasted red bell peppers, sliced
• 1/4 cup red onion, finely diced
• 1/3 cup fresh parsley, chopped
• 3 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 1 1/2 cups drained and rinsed canned chickpeas, 1 cup sliced roasted red bell peppers, 1/4 cup finely diced red onion, and 1/3 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
3. Step 3: Pour the dressing over the chickpea mixture and toss gently to coat all ingredients evenly. Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.