Best 7 Chick Pea Roasted Pepper And Caper Salad Recipes

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Indulge in a symphony of flavors with this delightful Chickpea, Roasted Pepper, and Caper Salad. This vibrant and refreshing dish combines the earthy goodness of chickpeas, the smoky sweetness of roasted red peppers, the tangy burst of capers, and a symphony of fresh herbs. Dressed in a zesty lemon-tahini dressing, this salad is a perfect balance of textures and flavors. It not only tantalizes your taste buds but also nourishes your body with a wealth of nutrients. Venture beyond the classic and explore the variations offered in this article. From a Mediterranean-inspired version with feta cheese and olives to a spicy harissa dressing, each recipe brings a unique twist to this culinary masterpiece. Unleash your creativity and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS



Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories     Side dish

Time 25m

Number Of Ingredients 7

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

  • Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHICK-PEA, ROASTED PEPPER AND CAPER SALAD



Chick-Pea, Roasted Pepper and Caper Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Chickpea     Bell Pepper     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained
1 7-ounce jar roasted peppers or pimientos, drained, diced
1/4 cup chopped fresh mint
3 tablespoons drained capers
2 large garlic cloves, minced
3 tablespoons olives oil
1 1/2 tablespoons fresh lemon juice

Steps:

  • Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD



Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

CHICKPEA & ROASTED PEPPER SALAD



Chickpea & roasted pepper salad image

This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

400g can chickpea
4-5 roasted red pepper , from a jar (or see Know-how, below)
4 tbsp chopped mint
4 tbsp chopped parsley
4 spring onions , chopped
2 tbsp lemon juice
3 tbsp olive oil

Steps:

  • Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
  • Serve in one big bowl, or four small ones so everyone has their own portion.

Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY



Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories     snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

  • Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
  • Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
  • Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES



Crispy Spiced Chickpeas With Peppers and Tomatoes image

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that's about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Provided by Melissa Clark

Categories     dinner, weeknight, grains and rice, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, rinsed and patted dry
1/2 cup olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1 teaspoon fine sea salt, plus more to taste
6 fresh thyme sprigs
2 red, orange or yellow bell peppers (or a combination), stems and seeds removed, sliced lengthwise 1/4-inch thick
2 medium tomatoes, diced
1 small red onion, sliced
2 jalapeños, stem and seeds removed, sliced
Juice of 1 lemon
1 garlic clove, finely grated or mashed to a paste
1 cup fresh herbs (any combination of parsley, cilantro, mint or dill)
1/2 cup pomegranate seeds
Couscous or rice, for serving (optional)

Steps:

  • Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
  • In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
  • On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
  • Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
  • While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
  • Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

CHICKPEA, ROASTED PEPPERS AND CAPERS SALAD



Chickpea, Roasted Peppers and Capers Salad image

Make and share this Chickpea, Roasted Peppers and Capers Salad recipe from Food.com.

Provided by evelynathens

Categories     Peppers

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1 (7 ounce) jar roasted pepper or 1 (7 ounce) jar pimientos, drained, diced
1/4 cup chopped of fresh mint
3 tablespoons drained capers
2 garlic cloves, minced
1/2 cup olive oil
1/2 teaspoon oregano (preferably Mediterranean)
1 1/2 tablespoons fresh lemon juice (or to taste)

Steps:

  • Combine all ingredients and season.
  • Allow flavours to 'marry' at least 1 hour (in refrigerator) before serving.
  • (Can be made 1 day ahead).

Nutrition Facts : Calories 507.9, Fat 29.6, SaturatedFat 4, Sodium 850.7, Carbohydrate 51.5, Fiber 10.3, Sugar 0.2, Protein 11.3

Tips:

  • Use high-quality chickpeas: Look for chickpeas that are plump and have a smooth, even surface. Avoid chickpeas that are wrinkled or have blemishes.
  • Roast the chickpeas: Roasting the chickpeas will give them a nutty flavor and crispy texture. You can roast them in the oven or in a skillet.
  • Use fresh roasted peppers: Roasted peppers add a smoky, sweet flavor to the salad. You can roast them yourself or buy them pre-roasted.
  • Choose a flavorful caper: Capers are small, briny berries that add a salty, tangy flavor to the salad. Look for capers that are firm and have a deep green color.
  • Make a simple dressing: The dressing for this salad is made with olive oil, lemon juice, garlic, and salt. You can also add a touch of honey or Dijon mustard for extra flavor.
  • Serve the salad immediately: This salad is best served immediately, while the chickpeas are still warm and crispy.

Conclusion:

This chickpea, roasted pepper, and caper salad is a flavorful, healthy, and easy-to-make dish. It's perfect for a light lunch or dinner, and it can also be served as a side dish. The combination of roasted chickpeas, roasted peppers, capers, and a simple dressing creates a salad that is both satisfying and refreshing.

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