Smoky, sweet, and irresistibly vibrant-this roasted bell pepper salad is a simple yet bold dish that brings colour and flavour to the table.
A perfect summer salad (or anytime salad). This dish is well-rounded and filled with flavour. Serve it as a side dish at BBQs, potlucks, or use it for meal-prep.
I make an annual batch of roasted red peppers and freeze them to enjoy roasted bell peppers all year long.
Like my roasted red pepper pasta dish, you can expect big flavour here!
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Ingredients + Substitutions
Here’s everything you’ll need to make this roasted bell pepper salad recipe.
- Tomatoes: I like using heirloom cherry or grape tomatoes for their colours, but you may use any cherry or grape tomatoes.
- Chickpeas: Use 1.5 cups of cooked chickpeas OR approx. one 15-ounce can.
- Roasted peppers: Roast homemade peppers or use store-bought. Look for peppers packed in water instead of oil to keep your salad oil-free and low in fat.
- Onion: I like the zesty flavour of red onion, but sweet onion or green onion also works well.
- Aquafaba: This is the cooking liquid from cooking chickpeas (or the liquid from the can). I freeze aquafaba in ice cube trays every time I batch cook chickpeas, so I always have some on hand. If you don’t have any on hand, you may use water, broth, or extra-virgin olive oil.
- Lemon: Use freshly squeezed lemon juice for the best flavour.
- Garlic: I like fresh garlic for this one instead of garlic powder.
- Spices: Fresh basil, oregano, salt, black pepper, and optionally red pepper flakes for a hint of heat.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the pepper strips, chickpeas, tomatoes and onion to a large mixing bowl.
Combine all the dressing ingredients in a small bowl or jar.
Toss the roasted red pepper salad with the dressing and garnish with extra basil leaves on top, if you’d like.
Variations
Add more ingredients if you’d like. Some ideas include:
- Pine nuts, slivered almonds, pecans, walnuts, or another nut or seed.
- Kalamata olives, vegan feta cheese, and/or chopped sundried tomatoes.
- A drizzle of balsamic vinegar, maple syrup, honey, or balsamic glaze for sweetness.
Storage
Keep your roasted peppers salad in an airtight container in the fridge for 2-3 days.
I don’t recommend freezing leftovers as the texture and flavour will be altered.
Expert Tip
- If you don’t have roasted red peppers on hand, bake or broil red bell peppers in your oven until soft and the skins have blackened. Then peel the skins once cool enough to do so and cut the peppers into very thin slices.
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 4 roasted red peppers thinly sliced
- 1.5 cups chickpeas approx. 15-ounce can
- ⅓ cup red onion diced
- 1 pint (12-ounce) heirloom cherry tomatoes halved
For the dressing
- 2 tablespoons aquafaba or olive oil
- ¼ cup lemon juice approx. 1 medium lemon
- 2 cloves garlic minced
- 2 tablespoons freshly chopped basil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- salt + pepper to taste
Instructions
- Add the sliced peppers, chickpeas, onion and halved cherry tomatoes to a mixing bowl.
- Then, in a small bowl or jar, combine all of the salad dressing ingredients.
- Toss the salad with the dressing until evenly coated, and serve.
Notes
- If you don’t have roasted red peppers on hand, bake or broil red bell peppers in your oven until soft and the skins have blackened. Then peel the skins once cool enough to do so and cut the peppers into very thin slices.
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