Easy Roasted Red Bell Pepper and Chickpea Salad Recipe

This cold chickpea salad is perfect for busy weeknights, meal prep lunches, or special occasions. My husband calls it his “favorite Italian style salad” and requests it on a regular basis. My daughter loves it too!

For other veggie side dish ideas, try my Butternut Squash Feta Salad or Garlic Roasted Green Beans. They’re great for adding nutrients and flavor to your table year-round. Now, let’s toss this salad!

This chickpea-pepper salad recipe is a light and flavorful side that comes together in minutes! It’s one of our favorite recipes for quick meals and gatherings.

Convenient: It uses canned chickpeas, pantry staples, and store-bought balsamic glaze.

Great for meal prep: The salad tastes even better the next day!

Mediterranean-inspired: Anything topped with crumbly feta and a drizzle of balsamic glaze gets a gold star.

Versatile: Serve it as a side, light lunch, wrap filling, or grain bowl topping.

This vibrant roasted peppers salad with lemon-tossed chickpeas uses a mix of canned and fresh ingredients for a quick bite! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Canned chickpeas: Drain and rinse extremely well. Use homemade ones for a softer texture.
• Olive oil: I prefer extra virgin olive oil. Avocado oil is a good swap.
• Lemon juice: Avoid store-bought lemon juice. Lime juice also works.
• Salt & black pepper: Kosher salt and freshly cracked black pepper are best.
• Roasted red peppers: Use jarred or homemade ones for the best flavor.
• Cucumber: Choose English or Persian cucumbers because they have fewer seeds.
• Red onion: Shallots are okay as well.
• Feta cheese: Low-moisture goat cheese is a great substitute.
• Balsamic glaze: Adds a sweet-tangy finishing touch. This is not the same as balsamic vinegar.

See recipe card for quantities.

This easy red peppers salad is a no-cook wonder for using up veggies and ingredients in your fridge! It's ready so fast that you just need to toss and serve.

1. Step 1: Begin by slicing the roasted red peppers into strips and setting them aside.

2. Step 2: In a medium mixing bowl, add the chickpeas and toss them with olive oil, fresh lemon juice, salt, and pepper until evenly coated.

3. Step 3: Add the sliced roasted red peppers, diced cucumber, and thinly sliced red onion to the bowl. Gently fold everything together, being careful not to mash the chickpeas. Transfer the salad to a serving platter, then finish by sprinkling crumbled feta over the top and drizzling balsamic glaze in a thin stream for a hint of sweetness and tang.

This easy bell pepper salad is perfect for customizing depending on what you've got in the pantry and fridge! Try these flavorful variations:

Add nuts: Sprinkle with 2 tablespoons pine nuts or chopped walnuts for nutty crunch.

Spice it up: Add ¼-1/2 teaspoon smoked paprika and ¼ teaspoon red pepper flakes to the salad ingredients for extra flavor.

Add fresh herbs: Toss the salad with ¼-1/2 cup chopped fresh parsley. If you don't like parsley, top it with fresh basil instead.

More veggies: Mix in ½ cup halved cherry tomatoes or roasted beets for a heartier salad.

Make it briny: Fold in ¼ cup black or kalamata olives. Capers can be used too.

Make it a pasta salad: Cook 2 cups of your favorite short pasta (penne or fusilli are my favorites) according to package instructions. Drain well and set it aside to cool completely. Gently fold it into the salad.

This refreshing roasted red pepper & chickpea salad is a great side for any meal! Here are our favorite ways to enjoy it:

• With grilled chicken or fish for a light dinner.
• Enjoy with crusty bread for a simple lunch.
• Serve as a side with my Old Bay Shrimp Skewers.
• Pair with Roasted Parsnips and Carrots for veggie variety.
• Use it as a topping for rice or quinoa bowls with juicy sliced steak, grilled turkey, or Baked Chicken & Feta Meatballs.
• Add to wraps or pita pockets with hummus for a vegetarian lunch.
• Bring to gatherings along with my Orzo Pasta Salad for another Mediterranean-inspired side.

This toss-and-serve salad is great for meal prep! Here’s how to store it:

Refrigerator

In an airtight container for up to 24 hours. Flavors improve the next day, but the cucumber may release water. Drain if needed to remove excess moisture.

Following these simple tips and tricks means you can't go wrong when making this vegetarian pepper salad recipe.

Here’s what other easy-meal home cooks are asking about this effortless roasted peppers salad with tender chickpeas!

Yes! Roast your own for a deeper flavor.

Omit the feta cheese entirely or use vegan feta.

Prep components separately and assemble right before serving or up to 24 hours in advance.

Absolutely! Cherry tomatoes and roasted beets are amazing with the salad.

Looking for other recipes like this? Try these:

Creamy Cucumber Dill Salad (Easy Salad with Yogurt Dressing)

Easy Roasted Pumpkin Salad with Feta & Balsamic Vinaigrette

Easy Roasted Butternut Squash Feta Salad (Holiday Side Salad)

Creamy Cucumber Pepper Salad Recipe (Vegan & Sugar Free)

These are my favorite dishes to serve with this Roasted Red Bell Pepper And Chickpea Salad recipe:

Creamy Lemon Chicken Orzo Pasta (Easy One-Pan Dinner Recipe)

Easy Baked Chicken Orzo (A One-Pan Dinner Recipe)

The Best Beef And Barley Stew (Comforting One-Pot Recipe)

Easy Creamy Roasted Red Pepper Gouda Soup Recipe

This roasted red pepper & chickpea salad is our favorite way to enjoy leftover roasted peppers at home! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more salad recipes and recipe cards!