This Grilled Bell Pepper & Chickpea Salad is a vibrant, flavor-packed dish that’s as nourishing as it is delicious. Juicy, charred bell peppers pair perfectly with creamy chickpeas, creating a satisfying mix of textures. A zesty dressing ties it all together, adding a bright, tangy kick that’s irresistible. Ready in just 25 minutes, it’s a quick yet impressive meal that’s perfect for busy days or casual gatherings.
Every bite bursts with smoky sweetness from the peppers, balanced by the earthy richness of chickpeas. Fresh herbs and a hint of spice elevate the flavors, making it a refreshing yet hearty option. Whether you’re craving something light or need a crowd-pleasing side, this salad delivers on taste and simplicity. It’s a dish that’s sure to become a staple in your kitchen.
Fresh & Flavorful Ingredients
- For the salad:
- 3-4 assorted bell peppers (red, yellow, or orange for sweetness)
- ½ cucumber, chopped (peeled if desired)
- 1½ cups chickpeas (cooked or canned and drained)
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh oregano
- 1 shallot, finely chopped
- ¼ cup pine nuts, toasted (or substitute with almonds or walnuts)
- ¼ cup ricotta salata or feta (optional, for a creamy tang)
- Extra-virgin olive oil (for drizzling)
- Sea salt and fresh black pepper (to taste)
- For the dressing:
- 1 garlic clove, minced
- 3 tablespoons champagne vinegar (or white wine vinegar as a substitute)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Dijon mustard
- Sea salt and fresh black pepper (to taste)
Simple Steps to a Vibrant Salad
- Prepare the peppers: Slice the bell peppers into quarters, removing the stems and seeds. Toss them with a drizzle of olive oil, a pinch of sea salt, and fresh black pepper.
- Grill the peppers: Place the peppers on a preheated grill (medium-high heat) and cook for a few minutes on each side until slightly charred and tender. Remove from the grill, let cool, and chop into ½-inch pieces.
- Make the dressing: In a small bowl, whisk together the minced garlic, champagne vinegar, olive oil, Dijon mustard, and a pinch of sea salt and black pepper. Taste and adjust seasonings as needed. Set aside.
- Assemble the salad: In a large bowl, combine the grilled peppers, chopped cucumber, chickpeas, fresh basil, oregano, shallot, toasted pine nuts, and cheese (if using). Drizzle with the dressing, tossing gently to coat. Taste and add more dressing or seasoning if desired.
- Let it rest: For the best flavor, refrigerate the salad for 20-30 minutes before serving. This allows the ingredients to meld together beautifully.
- Serve and enjoy: Transfer the salad to a serving dish and enjoy as a light meal or a vibrant side dish!
Perfect Pairings: Serving Suggestions
This Grilled Bell Pepper & Chickpea Salad is a versatile dish that pairs beautifully with grilled chicken, fish, or even as a topping for crusty bread. For a light meal, serve it alongside a chilled soup like gazpacho. It’s also a great addition to a summer picnic or potluck—just pack it in a sealed container and keep it cool until serving.
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the bell peppers for zucchini or eggplant, or use cannellini beans instead of chickpeas. For a vegan option, skip the cheese or use a plant-based alternative. If you’re not a fan of pine nuts, try almonds or sunflower seeds for a similar crunch.
Quick Tips: Time-Saving Hacks
To save time, use pre-cooked chickpeas from a can (just rinse and drain them well). You can also grill the peppers ahead of time and store them in the fridge for up to 2 days. If you’re in a rush, skip the toasting step for the pine nuts—they’ll still add a nice texture to the salad.
Keep It Fresh: Storage Tips
This salad stores well in an airtight container in the fridge for up to 3 days. If you’re planning to make it ahead, hold off on adding the dressing until just before serving to keep the ingredients crisp. The flavors will deepen over time, making it even more delicious the next day!
Essential Tools: Equipment Guidance
For this recipe, a grill or grill pan is key for achieving those smoky, charred peppers. A sharp chef’s knife will make chopping the veggies a breeze, and a whisk is handy for emulsifying the dressing. If you’re toasting pine nuts, a small skillet works perfectly—just keep an eye on them to prevent burning.
Grilled Bell Pepper & Chickpea Salad
Ingredients
For the salad:
- 3-4 assorted bell peppers
- ½ cucumber, chopped
- 1½ cups chickpeas, cooked, or canned and drained
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh oregano
- 1 shallot, chopped
- ¼ cup pine nuts, toasted (or sub other type of nut)
- ¼ cup ricotta salata or feta (optional)
- Extra-virgin olive oil
- Sea salt and fresh black pepper
For the dressing:
- 1 garlic clove, minced
- 3 tablespoons champagne vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Dijon mustard
- Sea salt and fresh black pepper
Instructions
- Slice the peppers into quarters, removing the stems and seeds. Toss with a bit of olive oil, salt, and pepper.
- Grill peppers, a few minutes on each side. Let cool and chop into ½-inch pieces.
- Make the dressing: whisk together the garlic, vinegar, olive oil, mustard, and pinches of salt and pepper. Taste and adjust seasonings. Set aside.
- In a large bowl, toss together the grilled peppers, cucumber, chickpeas, basil, oregano, shallot, pine nuts, cheese, if using, and as much dressing as you like, tasting as you go.
- This salad is best if you let it sit for 20-30 minutes in the fridge for the flavors to develop.