Grilled Bell Pepper & Chickpea Salad
This Grilled Bell Pepper & Chickpea Salad is a vibrant, flavor-packed dish that’s as nourishing as it is delicious. Ready in just 25 minutes, it’s a quick yet impressive meal that’s perfect for busy days or casual gatherings.
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.
Tried this recipe?Let us know how it was!