Zesty Roasted Pepper & Chickpea Salad
Brighten your midday meal with this Spanish-inspired salad, showcasing tender roasted red peppers and hearty chickpeas. Dressed in a zesty sherry vinaigrette, it's a no-cook, flavor-packed option that brings Mediterranean flair to your table with minimal effort.
Let's cook.
Place the drained and rinsed chickpeas into a large mixing bowl.
Add the chopped roasted red peppers and the halved kalamata olives to the bowl with the chickpeas.
In a small separate jar or bowl, whisk together the sherry vinegar, extra virgin olive oil, and smoked paprika until the dressing is well emulsified.
Pour the dressing over the chickpea mixture and toss gently to coat every ingredient thoroughly.
Fold in the chopped fresh parsley and the crumbled feta cheese.
Serve immediately at room temperature or let the bowl sit in the refrigerator for 20 minutes to allow the flavors to meld.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
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