A summer salad with red and yellow bell peppers, chickpeas, fresh oregano, and basil! A simple & healthy weeknight dinner for vegans and meat eaters, too.
This Monday, like no other, calls for a healthy start. We got home late Saturday night after spending the week in Chicago. We ate way too many things at way too many places… which is generally how our vacations go. The difference this time is that because we’re food blogging now, I’d make the excuse that we were eating in the name of “inspiration”, or even more ridiculous, “research.”
While I might have brought home a few new ideas, I also brought home probably a few extra pounds. So this week is gonna be a healthy one. Yesterday we went to the farmers market and loaded up on fresh vegetables. Light, simple, refreshing food is on the agenda (along with some pilates).
Grilled Bell Pepper & Chickpea Salad
- 3-4 assorted bell peppers
- ½ cucumber, chopped
- 1½ cups chickpeas, cooked, or canned and drained
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh oregano
- 1 shallot, chopped
- ¼ cup pine nuts, toasted (or sub other type of nut)
- ¼ cup ricotta salata or feta (optional)
- Extra-virgin olive oil
- Sea salt and fresh black pepper
- 1 garlic clove, minced
- 3 tablespoons champagne vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Dijon mustard
- Sea salt and fresh black pepper
- Slice the peppers into quarters, removing the stems and seeds. Toss with a bit of olive oil, salt, and pepper. Grill peppers, a few minutes on each side. Let cool and chop into ½-inch pieces.
- Make the dressing: whisk together the garlic, vinegar, olive oil, mustard, and pinches of salt and pepper. Taste and adjust seasonings. Set aside.
- In a large bowl, toss together the grilled peppers, cucumber, chickpeas, basil, oregano, shallot, pine nuts, cheese, if using, and as much dressing as you like, tasting as you go. This salad is best if you let it sit for 20-30 minutes in the fridge for the flavors to develop.
Very good and colorful !!
WOW, looks amazing 🙂 Love your blog
YUM! Thank you! I absolutely love meals that I can throw together in 10 mins with stuff I already have in the pantry/fridge. This was a lovely lunch, enjoyed on the front porch watching my dogs play in the yard. Perfect break from work.
this looks so, so delicious! healthy is just an good excuse to “need” to eat these foods.
I make a very similar salad for lunches each week. I never thought to add pine nuts though! What a great idea. They make everything more tasty 🙂 Gorgeous photos! So bight and inviting 🙂
Made this tonight, with feta instead of ricotta salata. I will definitely make it again–delicious!
so glad you liked it, thanks for sharing!
Very colourful, summery and delicious!
There is a picture of Thyme in the post, but not in the recipe. Should there be thyme? I have a lot in the garden! thanks!
It’s actually sicilian oregano (that I have tons of in my garden), but fresh thyme would work too if that’s what you’ve got.
Chicago is tops on our list of cities we want to visit so that we can eat ourselves silly. Balance is good; it sounds like by the end of this week everything will be on kilter again.
As a (somewhat professional) foodie in Chicago I am always happy to give recommendations!
I’ll be sure to ask you next time we go! I grew up there, but there are so many new places every time I go back, it’s hard to keep up 🙂
I love using chickpeas as the protein in a dish. This looks fantastic for a light summertime dinner. Thanks!
Bell pepper and chickpeas sounds like a great, refreshing lunch combination. Thanks for the terrific idea!
I use the ‘research’ excuse a lot, you are definitely not alone 😉 The thing I love about this salad is that it doesn’t feel like you’re eating ‘healthy’ or ‘clean’ or whatever, just that you’re eating something delicious.
I am in need of a clean eating week too – the past few weeks have been so hectic with travelling for work and family gatherings, back to the basics for us too! I am thinking I will be enjoying this salad for dinner and lunch this week!
Another great post 🙂