Chickpea Salad
A simple, healthy, and flavorful salad made with chickpeas, roasted red pepper, shallot, and a tangy mustard dressing. Perfect as a light lunch, side dish, or meal-prep recipe.
Ready in
55 min
Prep
15 min
Cook
35 min
Total
55 min
Servings
3
Difficulty
Easy
Calories
320
Oven
Baking dish
Mixing bowl
Knife
Cutting board
Quantities adjust from the original 3 servings. Fixed items stay unchanged.
For the salad
For the dressing
- 1
Roast the pepper
35 min1Roast the pepper
35 minPreheat the oven to 200°C (400°F). Roast the whole red bell pepper for 30–35 minutes until soft and slightly charred. Let it cool, peel it, and cut it into pieces.
Cover the hot pepper for a few minutes to make peeling easier.
- 2
Prepare the dressing
3 min2Prepare the dressing
3 minIn a bowl, combine the wholegrain mustard and vinegar. Add the olive oil and salt, then whisk until smooth and emulsified.
Taste and adjust the seasoning before using.
- 3
Prepare the ingredients
5 min3Prepare the ingredients
5 minDrain and rinse the chickpeas. Finely chop the shallot and slice the chives.
Rinsing the chickpeas improves both flavor and texture.
- 4
Assemble the salad
2 min4Assemble the salad
2 minPlace the chickpeas, roasted pepper, shallot, and chives in a large bowl.
Mix gently to keep the pepper pieces intact.
- 5
Season
1 min5Season
1 minPour the dressing over the salad and toss until evenly coated.
Add the dressing gradually if you prefer a lighter salad.
- 6
Let it rest
5 min6Let it rest
5 minAllow the salad to rest for a few minutes so the flavors can develop.
The salad tastes even better after a short rest.
- 7
Serve
1 min7Serve
1 minServe immediately as a light meal or side dish.
Pairs perfectly with grilled vegetables, fish, or crusty bread.
Tips
- Prepare it a few hours ahead for even more flavor.
- Add crumbled feta for extra richness.
- Store in the refrigerator for up to 3 days.
- Calories
- 320
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