Roasted Pepper, Chickpea and Cheese Salad Recipe

Name: Roasted Pepper, Chickpea and Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large bell peppers (red, yellow, orange, etc.); 1 large sweet onion, like vidalia onions, thickly sliced; 1 (14 ounce) can chickpeas, drained (garbanzo beans); 6 ounces monterey jack cheese, cut into small cubes; diced tomato, somewhat drained; olive oil flavored cooking spray (like Pam); ¼ cup olive oil; 1 tablespoon fresh lemon juice; 1 dash cayenne pepper; salt

Servings: persons

3 large bell peppers (red, yellow, orange, etc.)
1 large sweet onion, like vidalia onions, thickly sliced
1 (14 ounce) can chickpeas, drained (garbanzo beans)
6 ounces monterey jack cheese, cut into small cubes
diced tomato, somewhat drained
olive oil flavored cooking spray (like Pam)
¼ cup olive oil
1 tablespoon fresh lemon juice
1 dash cayenne pepper
salt

1
Preheat oven to 400F.
2
Holding peppers upright vertically cut off the sides (avoiding the seeds) so you have 4 flat panels from each pepper.
3
Place pepper panels and onion slices in a casserole dish sprayed with cooking spray.
4
Spray vegetables as well.
5
Bake in oven until soft, about 1 hour.
6
Remove and let cool enough to handle.
7
Roughly chop the cooled peppers and onions and combine in a bowl with chickpeas, tomatoes and cheese.
8
Stir.
9
Pour the olive oil and lemon juice over the pepper-chick pea mixture; mix well.
10
Add dash of cayenne and salt to taste.
11
Mix well again.
12
Serve at room temperature.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large bell peppers (red, yellow, orange, etc.), 1 large sweet onion, like vidalia onions, thickly sliced, 1 (14 ounce) can chickpeas, drained (garbanzo beans), 6 ounces monterey jack cheese, cut into small cubes, and more.

Yes, Roasted Pepper, Chickpea and Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pepper, Chickpea and Cheese Salad

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