Roasted Red Pepper Chickpea Salad
This vibrant and refreshing salad features a medley of chickpeas, fire-roasted red bell peppers, and fresh green peppers, all tossed together with a zesty, oil-free red wine vinaigrette. With a delightful balance of sweet, tangy, and savory flavors, this dish is a perfect side for any meal.
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Servings: 6 servings
Ingredients
Salad
- 2 14-oz [392-g] cans chickpeas, drained, aquafaba reserved
- 1 16-oz [454-g] 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 30 g finely chopped flat-leaf parsley
- Red Wine Vinaigrette
- ¼ cup 60 ml red wine vinegar
- 3 tbsp 45 ml reserved aquafaba
- 2 tbsp 30 ml pure maple syrup, plus more as needed
- ½ tsp Dijon mustard
- Juice of ½ large lemon
- ½ tsp salt - plus more as needed
- ½ tsp black pepper - plus more as needed
- ½ tsp garlic powder
Instructions
- To make the salad, place the chickpeas, red bell peppers, green bell peppers, onion and parsley in a medium glass bowl that has a lid. Using a large spoon, toss the ingredients to combine them.
- To make the red wine vinaigrette, combine the vinegar, aquafaba, maple syrup, mustard, lemon juice, salt, black pepper, and garlic powder in a blender. Blend the ingredients for 30 seconds, until the dressing is emulsified. Taste the vinaigrette and add more maple syrup, salt or black pepper if desired. Pour the dressing over the salad and use the large spoon to toss the salad with the dressing.
- Cover the bowl with its lid and place the salad in the fridge to chill for at least 1 hour, or preferably overnight. Serve this salad cold on its own, alongside any main course, on a bed of greens, or with rice or quinoa for a more filling dish.
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