5 from 18 votes
Roasted Red Pepper and Chickpea Salad
This Roasted Red Pepper and Chickpea Salad combines roasted red bell peppers and crisp English cucumber with crunchy roasted chickpeas and bright pickled red onions. Tossed in a balsamic vinaigrette and finished with optional crumbled feta or goat cheese, the salad offers a balance of smoky sweetness, tang, and creamy cheese. It’s a refreshing, textured dish suitable as a side or light lunch.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Calories:
109 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 English cucumber diced (about 3 cups diced)
- 1 ½ cups chickpeas roasted
- 3 red bell pepper thinly sliced, roasted
- ¼ cup parsley roughly chopped
- ¼ cup Pickled red onion roughly chopped
- 3 tablespoons balsamic vinaigrette
- feta cheese or crumbled goat cheese, optional
Instructions
- Toss. In a large mixing bowl, add the cucumber, roasted chickpeas, roasted red peppers, parsley, pickled red onion, and balsamic vinaigrette. Toss together until combined.
- Serve. Top the salad with crumbled goat cheese and serve.
Cup of Yum
Nutrition Information
Calories
109kcal
(5%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
326mg
(14%)
Potassium
243mg
(5%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
371IU
(7%)
Vitamin C
14mg
(16%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 109
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 326mg | 14% |
| Potassium | 243mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.