Roasted Red Pepper and Chickpea Salad

This is quite possibly the best throw-together chickpea salad you’ll ever make. It’s loaded with roasted chickpeas, roasted red peppers, crisp cucumbers, pickled onions, lots of herbs (of course), and tossed in my homemade balsamic vinaigrette.

Roasted red pepper and chickpea salad in a white bowl

Unlike my garden-fresh Mediterranean chickpea salad, this version has a combination of smoky, tangy, and roasted goodness. Let me emphasize “roasted,” because the roasted chickpeas and roasted red peppers are what really makes this one heck of a salad recipe with amazing depth of flavor!

Funny enough though – this chickpea salad recipe came about from my budget meal prep (I was literally just tossing things together one day). So yes, this salad is not just super tasty and easy to make, but it’s an economical one to boot! That’s the beauty of most chickpea recipes anyways.

Ingredients for roasted red pepper and chickpea salad on a table

Roasted Chickpea Salad Ingredients

The best salads are a result of mish-mashing pantry staples with fresh fridge ingredients. There’s a few items you’ll need to make ahead of time, such as the pickled onions and roasted chickpeas. But once those are made, you can continue to enjoy this chickpea salad a few times over the week!

  • Roasted Chickpeas: I’m using roasted chickpeas for this salad to give a toasty, spiced flavor. Trust me, it’ll taste a lot better than chickpeas straight from the can.
  • Cucumbers: There’s nothing like freshly diced cucumbers in a salad – am I right?
  • Roasted Red Peppers: You can roast red peppers on your own, but I’m using the jarred version to keep the process easy.
  • Pickled Onion: Honestly, both fresh or pickled red onions would work great in this salad. But the pickled version adds a deliciously sweet tang!
  • Herbs: Mix in freshly chopped parsley, or any of your favorite herbs for that matter!
  • Balsamic Vinaigrette: I love the way this balsamic vinaigrette tastes in this salad. But you can use a lemon vinaigrette as well.
  • Cheese: As always, cheese is optional. But crumbled goat cheese (or feta cheese) definitely amps up the flavor.

Find the complete recipe with measurements below

How to Make This Roasted Red Pepper and Chickpea Salad

After the roasted chickpeas and pickled onions are prepped, the rest is quick and easy. Just slice and dice some of the ingredients, toss it all together in a bowl, and that’s it!

Ways to Serve This Chickpea Salad

A big bowl of this chickpea salad is pretty satisfying on its own. But I challenge you to treat this as a meal prepped ingredient. Think outside of the box and see what you can combine it with! Here’s a few ideas.

A white plate with roasted chickpea salad and a spoon

How To Meal Prep

Like most chickpea salads, this one is pretty durable and great for meal prep. Just store it in an airtight container in the fridge. It will keep for 4 to 5 days.

More Easy and Healthy Salad Ideas

Summer is right around the corner, which means there’s plenty of room for these salad recipes in your weekly list.

There’s so much to love about this roasted red pepper and chickpea salad. Once you give it a try, I’d love to hear what you think in a comment below!

A white bowl of roasted chickpea salad next to parsley

Roasted Red Pepper and Chickpea Salad

5 from 2 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4 servings
Author: Lisa Bryan
This is the best throw-together roasted red pepper and chickpea salad recipe you'll ever make. It's loaded with fresh, bright, and punchy flavors – perfect for an easy summer dinner idea!


  • 1 English cucumber , diced (about 3 cups diced)
  • 1 ½ cups roasted chickpeas
  • 3 roasted red peppers, thinly sliced
  • ¼ cup roughly chopped parsley
  • ¼ cup pickled red onion, roughly chopped
  • 3 tablespoons balsamic vinaigrette
  • Optional: crubled goat cheese or feta cheese


  • Toss. In a large mixing bowl, add the cucumber, roasted chickpeas, roasted red peppers, parsley, pickled red onion, and balsamic vinaigrette. Toss together until combined.
    Roasted red pepper and chickpea salad ingredients in a bowl
  • Serve. Top the salad with crumbled goat cheese and serve.
    A white bowl with roasted red pepper and chickpea salad


Calories: 109kcal, Carbohydrates: 15g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 326mg, Potassium: 243mg, Fiber: 4g, Sugar: 3g, Vitamin A: 371IU, Vitamin C: 14mg, Calcium: 41mg, Iron: 2mg
Course: Salad
Cuisine: American
Keyword: Chickpea Salad, Roasted Chickpeas
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9 comments on “Roasted Red Pepper and Chickpea Salad”

  1. Do you buy pickled red onions in the store, which I have never seen, or do you pickle them yourself?

  2. Recovering from cancer treatment and this recipe was extremely tasty and the light. Really enjoyed it! Thank you!5 stars

  3. Great recipe! Only thing I’d change is to do fresh chickpeas instead of roasted ones (it’s a texture thing for me, the roasted ones with added moisture from the other ingredients taste grainy to me.) Other than that, it’s delicious. I’ll definitely be making it again. Thank you!5 stars

  4. How do you roast the chickpeas?

    • There’s a link to my roasted chickpeas recipe in the recipe card :)

      • What spices do you use for the roasted chickpeas when you roast them specifically for this salad?

      • You can find the spices I used in my budget meal prep video! But, I’m using a blend of smoked paprika, garlic powder, and onion powder.