Go Back
–+ servings
Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta
Print Recipe

Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta

Mediterranean Chickpea Salad with Roasted Romano Peppers & Feta
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: Mediterranean Chickpea Salad
Servings: 4 people

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.
    Mediterranean Chickpea Salad with Roasted Romano Peppers & FetaWash 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.