15-Minute Roasted Red Pepper Chickpea Salad
A vibrant Mediterranean-inspired salad combining protein-rich chickpeas with sweet fire-roasted red peppers and crisp green bell peppers in a tangy red wine vinaigrette. The dressing uses aquafaba instead of oil, creating a lighter yet creamy texture that coats every ingredient beautifully. Perfect as a refreshing side dish for summer barbecues, a healthy lunch option, or a colorful addition to grain bowls. The overnight chilling allows the flavors to meld together, making each bite more flavorful than the last.
Ingredients
- 2 14-ounce can chickpeas, drained, aquafaba reserved
- 1 16-ounce jar fire-roasted red bell peppers, drained and finely chopped
- 2 large green bell peppers, finely chopped
- ½ medium red onion, finely chopped
- ½ cup flat-leaf parsley, finely chopped
- ¼ cup red wine vinegar
- 3 tablespoons reserved aquafaba
- 2 tablespoons pure maple syrup, plus more as needed
- ½ teaspoon Dijon mustard
- juice of 1/2 large lemon
- ½ teaspoon salt, plus more as needed
- ½ teaspoon black pepper, plus more as needed
- ½ teaspoon garlic powder
Instructions
- 1
Place chickpeas, red bell peppers, green bell peppers, onion and parsley in a medium glass bowl with lid and toss to combine
- 2
Combine vinegar, aquafaba, maple syrup, mustard, lemon juice, salt, black pepper and garlic powder in a blender
- 3
Blend for 30 seconds until dressing is emulsified
- 4
Taste vinaigrette and adjust maple syrup, salt or black pepper as desired
- 5
Pour dressing over salad and toss with large spoon to coat
- 6
Cover bowl and refrigerate for at least one hour or preferably overnight
- 7
Serve cold on its own, alongside main courses, on greens, or with rice or quinoa
Tips
Reserve aquafaba when draining chickpeas - this chickpea liquid creates a creamy, oil-free dressing that emulsifies beautifully with the vinegar and seasonings.
Chill the salad overnight for best flavor development as the vegetables absorb the vinaigrette and the flavors meld together perfectly.
Adjust sweetness and seasoning after blending the dressing since different brands of vinegar and mustard can vary in intensity.
Good to Know
Refrigerate covered for up to 4 days. Stir before serving as dressing may settle.
Best made 1 day ahead to allow flavors to meld. Can be prepared up to 2 days in advance.
Serve chilled as a side dish, over greens as a salad, or with grains for a complete meal.
Common Mistakes
Don't skip chilling time to avoid bland flavors that need time to develop
Save aquafaba when draining chickpeas to avoid missing the key dressing ingredient
Taste and adjust dressing seasoning to avoid under-seasoned vinaigrette
Substitutions
Vegan Options
General Alternatives
requires roasting step
FAQ
Can I use fresh bell peppers instead of jarred roasted ones?
Yes, but you'll need to roast fresh red peppers first. Char them over flame or under broiler, steam in bag, then peel and chop. This adds prep time but gives fresher flavor.
How long will this salad keep in the refrigerator?
The salad stays fresh for up to 4 days when stored covered in the refrigerator. The flavors actually improve after the first day as ingredients marinate together.
Can I freeze this chickpea salad?
Freezing isn't recommended as the vegetables will become mushy and the dressing will separate when thawed. This salad is best enjoyed fresh from the refrigerator.