Chickpea and Roasted Pepper Salad

By: Brady Evans

Why aren’t there ever any meals like this on restaurant menus (around here)? Salads, if they exist on the menus, are so lame and boring. NEWSFLASH: The Asian Chicken Salad is so very Y2K and Applebee’s-esque. If a menu would feature a salad with some interest, some flare from a caper or smattering of parsley, I might actually order it instead of the Reuben sandwich.

Not that I ever regret the Reuben.


My husband and I really enjoyed this salad for quite a couple of days.  Mixing up the topping and then just chopping a head of romaine when it was time to eat made it a super easy yet satisfying meal.  The last day I even ended up heating up the chickpea pepper salad and serving it over brown rice – delicious, too!

Chickpea and Roasted Pepper Salad (adapted from Vegetarian Cooking for Everyone)


  • 2 large red peppers, roasted and skinned
  • 3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
  • 1/4 cup of parsley, chopped
  • 3 tablespoons of capers, rinsed
  • 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
  • 1/4 teaspoon of salt
  • 2 cloves of garlic, minced
  • 2 tablespoons of extra virgin olive oil


  1. Dice or slice the peppers into strips and put them in a large bowl together with the chickpeas, herbs and the capers.
  2. In a smaller bowl, combine together the lemon juice, salt, garlic and oil.
  3. Pour over the chickpea mixture and stir.

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