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Roasted Red Pepper & Chickpea Salad with Smoked Paprika — homemade roasted red pepper and chickpea salad recipe

Roasted Red Pepper & Chickpea Salad with Smoked Paprika

A vibrant and smoky salad featuring roasted red peppers and protein-packed chickpeas, tossed in a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups canned chickpeas, rinsed 400g
  • 2 large red bell peppers, roasted and sliced 300g
  • 1/4 cup fresh flat-leaf parsley, chopped 15g
  • 1 tsp smoked paprika 5g
  • 2 tbsp extra virgin olive oil 30ml
  • 1 tbsp lemon juice 15ml

Equipment

  • Baking sheet
  • Mixing bowl
  • Small jar

Method
 

Preparation
  1. Preheat your oven to 400F (200C).
  2. Roast the sliced red bell peppers on a baking sheet until they are tender.
  3. Combine the chickpeas and roasted peppers in a large mixing bowl.
  4. Whisk together the olive oil, lemon juice, and smoked paprika in a small jar.
  5. Drizzle the dressing over the salad and toss gently until well coated.
  6. Garnish the salad with fresh parsley before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Best served at room temperature.