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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Pepper, Chickpea and Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions