Roasted Red Pepper and Chickpea Salad

This Roasted Red Pepper and Chickpea Salad is a delicious and nutritious vegan dish that is perfect for lunch or dinner. It is easy to make and only takes 20 minutes to prepare. The roasted red pepper cubes and chickpeas are combined with parsley, red onion, feta cheese, and lemon juice for a flavorful and nutritious salad.

Cooking Equipment:

Baking sheet Large bowl Knife Cutting board Measuring spoons

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Red Pepper, Chickpea, Salad, Vegan, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 red pepper

1 can of chickpeas

1 tablespoon of olive oil

1 teaspoon of garlic powder

1 teaspoon of paprika

1 teaspoon of cumin

1 teaspoon of oregano

1 teaspoon of salt

1 teaspoon of black pepper

1/4 cup of chopped parsley

1/4 cup of chopped red onion

1/4 cup of crumbled feta cheese

1/4 cup of lemon juice

Cooking Instructions:

Preheat the oven to 400 degrees Fahrenheit.

Cut the red pepper into small cubes and place them on a baking sheet.

Drizzle the olive oil over the red pepper cubes and sprinkle the garlic powder, paprika, cumin, oregano, salt, and black pepper over the top.

Roast the red pepper cubes in the oven for 10 minutes.

Drain and rinse the chickpeas and add them to a large bowl.

Add the roasted red pepper cubes to the bowl with the chickpeas.

Add the chopped parsley, red onion, feta cheese, and lemon juice to the bowl and mix everything together.

Serve the salad and enjoy!

Nutrition:

Calories: 300, Fat: 10g, Carbohydrates: 40g, Protein: 10g

Rating:

Roasted Red Pepper and Chickpea Salad

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