Chickpea and Roasted Pepper Salad
A hearty, fiber-packed Mediterranean dish perfect for meal prep and robust lunches.
Ingredients
- 2 cans 15 oz each chickpeas (garbanzo beans), rinsed and thoroughly drained
- 1 cup chopped jarred roasted red peppers about 12 oz / 340g jar
- 1/2 medium red onion finely diced
- 1/2 cup fresh flat-leaf parsley finely chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 large garlic clove minced or finely grated
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Rinse and drain the chickpeas in a colander, then spread them onto a clean kitchen towel. Pat them dry to ensure the dressing clings to the beans.
- In a large bowl, combine the dried chickpeas, chopped roasted red peppers, finely diced red onion, and chopped fresh parsley.
- In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, smoked paprika, kosher salt, and black pepper until fully emulsified.
- Pour the dressing over the chickpea mixture and toss thoroughly to coat all ingredients evenly.
- Let the salad sit at room temperature for 30 minutes before serving to allow the flavors to meld together.