Vegetarian Chickpea and Roasted Red Pepper Salad with Lemon Tahini Dressing

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

A colorful vegetarian salad combining roasted red peppers, chickpeas, and fresh greens tossed in a creamy lemon tahini dressing for a refreshing healthy meal. This Mediterranean-inspired vegetarian recipe, ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, roasted red peppers, sliced, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large salad bowl, combine 1 can (15 oz) drained chickpeas, 1 cup sliced roasted red peppers, 4 cups mixed salad greens, 1 diced medium cucumber, and 1/4 cup chopped fresh parsley.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1/4 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper. Slowly add 3 tbsp warm water, whisking until the dressing is smooth and pourable.
  3. Step 3: Pour the lemon tahini dressing over the salad and toss gently to coat all ingredients evenly.
  4. Step 4: Serve immediately or refrigerate for 15 minutes to meld flavors before enjoying.

Frequently asked questions

How long does Vegetarian Chickpea and Roasted Red Pepper Salad with Lemon Tahini Dressing 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 Vegetarian Chickpea and Roasted Red Pepper Salad with Lemon Tahini Dressing?

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 roasted red peppers, sliced from drying out.

Can I substitute ingredients in Vegetarian Chickpea and Roasted Red Pepper Salad with Lemon Tahini Dressing?

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 Vegetarian Chickpea and Roasted Red Pepper Salad with Lemon Tahini Dressing 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 Vegetarian Chickpea and Roasted Red Pepper Salad with Lemon Tahini Dressing 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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