Zesty Roasted Red Pepper & Chickpea Salad with Smoked Paprika

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large roasted red peppers, diced (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika seasoning
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions

1. Prepare the roasted red peppers: Preheat your oven to 450°F (230°C). Place the whole peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven, cover with foil, and let them steam for about 10 minutes. Once cooled, peel the skin off, remove the seeds, and dice the peppers.
2. Mix the salad ingredients: In a large mixing bowl, combine the chickpeas, roasted red peppers, cherry tomatoes, red onion, cucumber, parsley, and olives. Gently toss to combine.
3. Whisk the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until well combined.
4. Dress the salad: Pour the dressing over the salad mixture and toss gently to coat. If using, sprinkle the feta cheese on top and give it a light toss.
5. Chill and serve: Let the salad sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld beautifully.

Nutrition