This vibrant and flavorful grilled bell pepper and chickpea salad is perfect for a light lunch or a side dish at your next barbecue. The smoky sweetness of the bell peppers pairs beautifully with the hearty chickpeas, all brought together with a zesty lemon juice dressing and fresh parsley.
If you don't usually keep bell peppers or chickpeas on hand, you'll need to pick these up at the supermarket. Look for firm, brightly colored bell peppers and a can of chickpeas in the canned goods aisle. Fresh parsley can be found in the produce section, and make sure to grab a fresh lemon for the juice.
Ingredients for Grilled Bell Pepper & Chickpea Salad
Bell peppers: These are the stars of the salad, providing a sweet and smoky flavor when grilled.
Chickpeas: These legumes add a hearty texture and are a great source of protein.
Olive oil: Used for grilling the peppers and dressing the salad, it adds a rich, fruity flavor.
Salt: Enhances the flavors of all the ingredients.
Black pepper: Adds a touch of heat and depth to the salad.
Lemon juice: Provides a zesty, tangy brightness that balances the sweetness of the peppers.
Parsley: Adds a fresh, herbaceous note to the salad.
Technique Tip for This Recipe
When grilling bell peppers, ensure they are sliced evenly to promote uniform cooking. This helps achieve consistent tenderness and grill marks. Additionally, using a grill basket can prevent smaller pieces from falling through the grates, making the grilling process more efficient and less messy.
Suggested Side Dishes
Alternative Ingredients
red and yellow bell peppers - Substitute with zucchini: Zucchini can be grilled similarly and offers a mild flavor that complements the salad.
red and yellow bell peppers - Substitute with roasted red peppers: Roasted red peppers have a sweet, smoky flavor that can enhance the salad.
chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor that works well in salads.
chickpeas - Substitute with edamame: Edamame provides a similar protein content and a slightly nutty flavor.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.
olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, suitable for grilling vegetables.
salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the salad.
salt - Substitute with sea salt: Sea salt provides a more complex flavor profile compared to regular table salt.
black pepper - Substitute with white pepper: White pepper has a milder taste and can add a subtle heat to the salad.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, perfect for those who enjoy a bit of heat.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, enhancing the salad's flavors.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that can brighten up the salad.
fresh parsley - Substitute with cilantro: Cilantro adds a fresh, citrusy flavor that pairs well with the other ingredients.
fresh parsley - Substitute with basil: Basil offers a sweet and aromatic flavor, adding a unique twist to the salad.
Other Alternative Recipes Similar to This Salad
How To Store / Freeze This Salad
- Allow the grilled bell peppers and chickpea salad to cool completely before storing. This helps maintain the texture and flavor.
- Transfer the salad to an airtight container. Glass containers with tight-fitting lids are ideal for preserving freshness.
- Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
- If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need.
- Use freezer-safe containers or heavy-duty freezer bags for freezing. Remove as much air as possible from the bags to prevent freezer burn.
- Label the containers or bags with the date. This helps you keep track of how long the salad has been stored.
- When ready to eat, thaw the salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
- Once thawed, give the salad a good stir. You may need to add a bit more olive oil or lemon juice to refresh the flavors.
- Enjoy the salad cold or at room temperature. If you prefer, you can gently reheat the grilled bell peppers separately before mixing them back into the salad.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of olive oil to the skillet.
- Add the leftover Grilled Bell Pepper & Chickpea Salad to the skillet.
- Stir occasionally for about 5-7 minutes until warmed through.
- Serve immediately for a fresh, warm taste.
Microwave Method:
- Place the salad in a microwave-safe dish.
- Cover with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes.
- Stir halfway through to ensure even heating.
- Check the temperature and heat for an additional 30 seconds if needed.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the Grilled Bell Pepper & Chickpea Salad evenly on a baking sheet.
- Cover with aluminum foil to prevent drying out.
- Bake for about 10-15 minutes, stirring halfway through.
- Remove from the oven and serve warm.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the salad in the air fryer basket in a single layer.
- Heat for 3-5 minutes, shaking the basket halfway through.
- Check for desired warmth and serve immediately.
Double Boiler Method:
- Fill a pot with water and bring it to a simmer.
- Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
- Add the Grilled Bell Pepper & Chickpea Salad to the bowl.
- Stir occasionally until warmed through, about 5-7 minutes.
- Serve immediately for a gentle, even reheat.
Best Tools for This Recipe
Grill: Used to cook the bell peppers until they are tender and have grill marks.
Tongs: Handy for flipping and removing the bell peppers from the grill.
Mixing bowl: Essential for combining the grilled bell peppers, chickpeas, olive oil, lemon juice, and parsley.
Measuring spoons: Necessary for measuring out the olive oil, salt, black pepper, and lemon juice accurately.
Cutting board: Provides a surface for slicing the bell peppers and chopping the parsley.
Chef's knife: Used for slicing the bell peppers and chopping the parsley.
Can opener: Needed to open the can of chickpeas.
Colander: Useful for draining and rinsing the chickpeas.
Serving spoon: Ideal for tossing the salad ingredients together and serving the dish.
How to Save Time on Making This Salad
Pre-prep ingredients: Slice the bell peppers and chop the parsley in advance to save time during cooking.
Use canned chickpeas: Opt for canned chickpeas instead of cooking them from scratch to cut down on preparation time.
Grill in batches: If your grill is small, grill the bell peppers in batches to ensure even cooking and save time.
Combine while grilling: While the bell peppers are grilling, mix the chickpeas, lemon juice, and parsley in a bowl to streamline the process.
Grilled Bell Pepper & Chickpea Salad
Ingredients
Main Ingredients
- 2 large Bell Peppers red and yellow, sliced
- 1 can Chickpeas drained and rinsed
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Lemon Juice freshly squeezed
- ¼ cup Fresh Parsley chopped
Instructions
- 1. Preheat your grill to medium-high heat.
- 2. Toss the sliced bell peppers with 1 tablespoon of olive oil, salt, and black pepper.
- 3. Grill the bell peppers for about 5-7 minutes until they are tender and have grill marks.
- 4. In a mixing bowl, combine the grilled bell peppers, chickpeas, remaining olive oil, lemon juice, and chopped parsley.
- 5. Toss everything together and adjust seasoning if needed. Serve immediately.
Nutritional Value
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