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Chickpea and Roasted Red Pepper Salad

Prep Time15 mins
Total Time15 mins
Course: Salad, Vegetarian
Servings: 8
Author: Jess Smith via Inquiring Chef


For Salad:

  • 2 cans chickpeas, rinsed and drained
  • 1/4 red onion, finely diced
  • 1 jar roasted red peppers, chopped
  • 8 ounces feta, crumbled
  • 1/4 cup curly parsley leaves, chopped
  • zest and juice from 1 lemon
  • 1/4 cup olive oil
  • salt and pepper, to taste

For Serving (optional):

  • Pita bread rounds
  • 1 cucumber, thinly sliced
  • 1 head lettuce, torn


  • To make the salad, combine all of the ingredients together in a large bowl and toss. Refrigerate for at least an hour and up to three days.
  • For serving, split pita rounds in half and fill with cucumber slices, lettuce and a heaping spoonful of chickpea salad.