2.4K Views 3 years ago

Roasted Red Pepper Chickpea Salad
[Vegan]

JA By: Jackie Akerberg

Author Bio

Eating plant-based has never been more nourishing or satisfying! From Jackie Akerberg, creator of the... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Roasted Red Pepper Chickpea Salad [Vegan]

Dairy Free

Vegan

This is one of those salads that I could eat every single day and never tire of. The flavor is sweet and tangy, the chickpeas provide a hearty and filling protein base and the little pops of both fresh and roasted bell peppers area delight. This salad is well-rounded with...

Credit: Reprinted with permission from The Clean Vegan Cookbook by Jackie Akerberg. Page Street Publishing Co. 2023. Photo credit: Jackie Akerberg.

For the 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
1/2 medium red onion, finely chopped
1/2 cup (30 g) finely chopped flat-leaf parsley

For the Red Wine Vinaigrette:

1/4 cup (60 ml) red wine vinegar
3 tablespoons (45 ml) reserved aquafaba
2 tablespoons (30 ml) pure maple syrup, plus more as needed
1/2 teaspoon Dijon mustard
Juice of 1/2 large lemon
1/2 teaspoon salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/2 teaspoon garlic powder

Order with Instacart Download Our App

How to Prepare Roasted Red Pepper Chickpea Salad [Vegan]

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 ina 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.

Discover Our Latest Recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!