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Grilled Bell Pepper & Chickpea Salad Recipe
Amy

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.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 0
Ingredients Method

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

Method
 

  1. Slice the peppers into quarters, removing the stems and seeds. Toss with a bit of olive oil, salt, and pepper.
  2. Grill peppers, a few minutes on each side. Let cool and chop into ½-inch pieces.
  3. Make the dressing: whisk together the garlic, vinegar, olive oil, mustard, and pinches of salt and pepper. Taste and adjust seasonings. Set aside.
  4. 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.
  5. This salad is best if you let it sit for 20-30 minutes in the fridge for the flavors to develop.
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