Chickpea and Roasted Pepper Mediterranean Salad

Sweet roasted peppers against creamy chickpeas and a sharp lemon-oregano dressing make a salad substantial enough to eat on its own. Nothing here is processed or refined, just vegetables, legumes, and good olive oil doing what they do best.

Ingredients

• 2 red bell peppers, quartered
• 1 yellow bell pepper, quartered
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/3 cup pitted Kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• 4 tbsp extra-virgin olive oil, divided
• 2 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat oven to 425°F. Toss bell peppers with 1 tbsp olive oil and roast for 20 minutes, until softened and lightly charred at the edges. Let cool slightly, then slice into strips.
2. In a large bowl, combine chickpeas, roasted peppers, cherry tomatoes, cucumber, olives, and parsley.
3. Whisk remaining olive oil, vinegar, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss well.
5. Let sit for 10 minutes before serving to let the flavors meld.

Nutrition Facts (per serving)

This salad keeps well in the fridge for a couple of days, making it a solid make-ahead lunch.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.