Dinner

Chickpea & Roasted Pepper Salad

Smoky roasted peppers tossed with protein-rich chickpeas, cucumber, red onion, and crumbled feta in a herb and red wine vinegar dressing.

StandardVegetarianGluten Free
225
kcal
10g
Protein
19g
Carbs
12g
Fat
£1.15
Per Serving
⏱ Prep: 10 min 🍳 Cook: 20 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 1 tin chickpeas 476 kcal
Mixed Peppers 3 mixed peppers 78 kcal
Garlic 1 garlic clove 4.9 kcal
Cucumber 1 cucumber 10 kcal
Olive Oil 4 tsp olive oil 176.8 kcal
Feta Cheese 80g feta cheese 211.2 kcal
Red Onions 1 small red onion 32 kcal
Fresh Coriander 15g fresh coriander 3.5 kcal
Red Wine Vinegar 1 tbsp red wine vinegar 2.7 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C (fan 180°C). Place whole mixed peppers on a baking tray, drizzle with olive oil. Roast for 18–20 mins until charred.
  2. 2Transfer to a bowl, cover with a plate for 5 mins — steam loosens the skins.
  3. 3Peel off skins, deseed, and slice the peppers.
  4. 4Drain and rinse chickpeas. Slice cucumber and red onion.
  5. 5Whisk red wine vinegar with olive oil, garlic, and a pinch of salt.
  6. 6Toss chickpeas, peppers, cucumber, and red onion with the dressing.
  7. 7Crumble feta on top and scatter with fresh coriander.

Want a full week of meals like this?

Get a personalized 7-day meal plan based on your calories, budget, and preferences.

Create Your Free Plan →