Chickpea and Roasted Red Pepper Salad
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Chickpea and Roasted Red Pepper Salad

Submitted by: Jacqueline Bell

Prep Time: 30 Minutes

Cook Time: 0 Seconds

Servings: 4

I've been making this recipe for years... it's one of my favourites! Hope you enjoy it as much as I do!


  • 2 med. bell pepper, red, fresh, organic
  • 3 tbs. vinegar, balsamic, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 tsp. dijon mustard, organic
  • 1/4 tsp. sea salt, unrefined, & fresh ground pepper, organic
  • 31 oz. chickpeas, cooked, organic
  • 1/2 c. olives, black, organic
  • 1/2 c. onion, red, organic
  • 2 carrot, fresh, organic
  • 1/4 c. parsley, fresh, organic
  • 2 tbs. oregano, fresh, organic


Cut red peppers in half lengthwise. Place cut side down on foil-lined baking sheet; Broil until blistered, about 15 minutes. Let stand until cool enough to handle. Peel off blackened skin; seed and cut into strips.

In large bowl, whisk together balsamic vinegar, olive oil, mustard, pepper, and salt. Add red peppers, chickpeas (drained and rinsed), olives (pitted and chopped), thinly sliced red onion, shredded carrots, chopped parsley, and chopped oregano; toss to coat.