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One of those meals, that I make for my meat eater mates when barbecuing in summer. This Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta makes a great side dish but also a great main dish for the meat free brigade. In fact, if you serve the feta cheese just on the side of the salad, even vegans will be over the moon. So it’s a fantastic meal to satisfy everyone.
And this Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta is indeed a satisfying meal because it has cooked elements (roasted peppers) and chickpeas so it’s proper fulfilling.
What’s so good about this salad?
Well, it’s really tasty to start with, but also, it’s a fantastic daily intake for fibres, vitamins and minerals. as well as plant-based protein. Chickpeas are cheap, can be stored in the cupboard for ages, they are versatile, and very nutritious and healthy. Just a cup pf chickpeas (say 170g) can source over 70% of your daily magnesium, folate and copper intake. Pretty good. And that’s not even mentioning the rest of the veggies.
Tips when Making Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta
- If you don’t happen to have fresh oregano in the herb garden, you can use fresh basil too, or dry oregano, dry basil – or the mix of them. Then it will be a bit more on the Greek-style side but still very nice
- You can add the Romano peppers fresh to the salad as well, if you don’t fancy roasting them in the summer and you crave something totally cold and uncooked
- I used green olives of a special green Spanish variety, but you can use any good quality olives, kalamata olives would be especially a good match
- The tomatoes can be any type too: cherry, beef, heritage, it doesn’t matter
- You can add other veggies to the salad as well, if you fancy, you can toss some cucumber in there as well.
Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta
Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta
Ingredients
- 1 can chickpea drained 400g
- 2 large tomatoes chopped
- 2 Romano peppers sliced and roasted
- 1/3 red onion thinly sliced
- 100 g feta cheese crumbled
- 3 tbsp olives pitted
- 3 tbsp extra virgin olive oil
- juice of half a lemon
- 1 spring fresh oregano or a tsp of dried oregano
- salt and pepper to taste
Instructions
- Slice the peppers for about 2cm wide slices, place them into a roasting dish and roast for about 20-25 minutes on 180 Celsius.Wash and prep the other vegetables and make the dressing. Whisk together olive oil, lemon juice, oregano, salt, and pepper.In a large bowl, combine everything: chickpeas, tomatoes, roasted peppers, olives, red onion. Drizzle with dressing and toss gently to combine. Crumble the feta cheese on the top. Let all to marinate for 10–15 minutes for best flavour. Equally nice chilled or served immediately.
Tried this recipe?Let us know how it was!
Check out my other delicious and filling salad recipes:
Butternut Squash, Tenderstem Broccoli and Pearl Barley Salad Recipe (Vegan)
Tricolour Quinoa Salad With Roasted Vegetables
Vegan Rainbow Coleslaw with Orange