Chickpea Roasted Pepper Salad Recipes

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CHICKPEA & ROASTED PEPPER SALAD

This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7



Chickpea & roasted pepper salad image

Steps:

  • Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
  • Serve in one big bowl, or four small ones so everyone has their own portion.

Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium

400g can chickpea
4-5 roasted red pepper , from a jar (or see Know-how, below)
4 tbsp chopped mint
4 tbsp chopped parsley
4 spring onions , chopped
2 tbsp lemon juice
3 tbsp olive oil

ROASTED PEPPER, CHICKPEA AND CHEESE SALAD

Roasted peppers and onions, canned chickpeas and tomatoes, monterey jack cheese and an olive oil dressing. I had planned to make recipe #116681, but then I took it in a completely different direction.

Provided by smashmac

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Roasted Pepper, Chickpea and Cheese Salad image

Steps:

  • Preheat oven to 400°F.
  • Holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
  • Place pepper panels and onion slices in a casserole dish sprayed with cooking spray. Spray vegetables as well.
  • Bake in oven until soft, about 1 hour. Remove and let cool enough to handle.
  • Roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese. Stir.
  • Pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well. Add dash of cayenne and salt to taste. Mix well again.
  • Serve at room temperature.

Nutrition Facts : Calories 446.9, Fat 28.5, SaturatedFat 10.7, Cholesterol 40.1, Sodium 543.4, Carbohydrate 32.6, Fiber 7, Sugar 4.9, Protein 17.4

3 large bell peppers (red, yellow, orange, etc.)
1 large sweet onion, like vidalia onions, thickly sliced
1 (14 ounce) can chickpeas, drained (garbanzo beans)
6 ounces monterey jack cheese, cut into small cubes
diced tomato, somewhat drained
olive oil flavored cooking spray (like Pam)
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 dash cayenne pepper
salt

CHICK-PEA, ROASTED PEPPER AND CAPER SALAD

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Chickpea     Bell Pepper     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 7



Chick-Pea, Roasted Pepper and Caper Salad image

Steps:

  • Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained
1 7-ounce jar roasted peppers or pimientos, drained, diced
1/4 cup chopped fresh mint
3 tablespoons drained capers
2 large garlic cloves, minced
3 tablespoons olives oil
1 1/2 tablespoons fresh lemon juice

CHICKPEA, ROASTED PEPPERS AND CAPERS SALAD

Make and share this Chickpea, Roasted Peppers and Capers Salad recipe from Food.com.

Provided by evelynathens

Categories     Peppers

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8



Chickpea, Roasted Peppers and Capers Salad image

Steps:

  • Combine all ingredients and season.
  • Allow flavours to 'marry' at least 1 hour (in refrigerator) before serving.
  • (Can be made 1 day ahead).

Nutrition Facts : Calories 507.9, Fat 29.6, SaturatedFat 4, Sodium 850.7, Carbohydrate 51.5, Fiber 10.3, Sugar 0.2, Protein 11.3

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1 (7 ounce) jar roasted pepper or 1 (7 ounce) jar pimientos, drained, diced
1/4 cup chopped of fresh mint
3 tablespoons drained capers
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon oregano (preferably Mediterranean)
1 1/2 tablespoons fresh lemon juice (or to taste)

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