Roasted Red Pepper ‘Chicken’ Chickpea Salad with chickpeas, roasted red bell pepper, vegan mayo, garlic and onion is full of flavor and makes a great wrap or sandwich filler, dip or salad! Ready in 10 minutes.
Our Roasted Red Pepper ‘Chicken’ Chickpea Salad is another delicious chickpea salad recipe to add to our collection! You may recall my love for chickpea salad from my other recipes, like dijon based Creamy Chickpea Salad Sandwich or a Chickpea Tunafish Salad. This chickpea salad variation delivers a bold and tangy zing with smokey undertones from the roasted red peppers.
Growing up, I loved eating chicken salad sandwiches. That may be why I am constantly making this recipe and sharing it with all of my friends. A chickpea salad sandwich never disappoints. If you are on-the-go like me, chickpea salad is incredibly easy to make. All you need is a large bowl, a masher or a fork and you can have this recipe made in 10 minutes.
Ingredients for Roasted Red Pepper ‘Chicken’ Chickpea Salad:
This recipe is super easy and only requires a few ingredients. Here is everything you will need:
- Chickpeas
- Roasted Red Peppers
- Garlic, minced
- Red onion
- Capers
- Vegan Mayo or Hummus
- Salt and pepper
What if I don’t have vegan mayo or hummus on hand? Tahini will work beautifully in it’s place! Use ⅓ cup tahini, plus 4 – 5 tablespoon of water. Mix together and use as a substitute.
How to Make Roasted Red Pepper ‘Chicken’ Chickpea Salad
Time needed: 5 minutes.
How to make Roasted Red Pepper ‘Chicken’ Chickpea Salad
- Mash the chickpeas
Drain chickpeas from the can and rinse under water. Add the chickpeas to a large bowl and use a masher or the back of a fork to roughly mash the chickpeas.
- Make the dressing
In a blender or food processor, combine roasted red peppers, minced garlic, capers, vegan mayo (or hummus / tahini) and salt and pepper. Blend until the mixture is smooth and creamy.
- Combine and serve
Combine the roasted red pepper dressing with the mashed chickpeas and diced onion. Mix well to combine.
Serve chilled or at room temperature.
Use this chickpea salad in lettuce wraps, on a bed of leafy greens with sliced cucumbers and red bell peppers, scoop up with crackers or vegetables, or make a sandwich using your favorite bread!
This recipe lasts in the fridge for up to 5 days.
Top Tips for Making Chickpea Salad
- I like to roughly mash 3/4 of the mixture and leave 1/4 of the chickpeas whole. This gives the salad a nice texture and makes every bite a little bit different.
- You can easily halve the recipe and make different chickpea salads. But trust me, you’ll be glad you made the whole thing.
- Use flavored hummus instead of vegan mayo to add a rich depth of flavor to the salad. I like to use Roasted Red Pepper Hummus for a super flavorful salad.
- Prepare the dish 30 minutes in advance and let all the flavors meld together before serving.
How to Store Roasted Red Pepper Chickpea Salad
Storing this salad is easy. Simply refrigerate for up to 5 days in an air-tight container.
Serving Suggestions
- Sandwich: It’s great as a sandwich filler using your favorite bread. Add sliced tomatoes, shredded cabbage, cucumbers, along with a layer of hummus or more vegan mayo on the bread. Mashed avocado would be great too!
- Wraps: Whole grain wraps or lavash bread would be a great for the lighter fare. Lettuce wraps are cool and refreshing, use romaine or bibb lettuce. Top with sliced cherry tomatoes and julienned cucumbers. YUM!
- Salad: Make a salad, adding a heaping spoonful on top of a bed of leafy greens. Throw on some cherry tomatoes, cucumber slices and a squeeze of lemon. Sprinkle salt and pepper on top to taste.
- Dip: Serve as a dip, scooping it up with crackers, freshly sliced cucumbers, red bell peppers, or crusty french baguettes works great too.
When you’re in a hurry for a quick lunch or dinner, keep this easy roasted red chickpea salad in mind. It’s a great recipe to add to your Vegan Meal Planning Schedule. It’s also great as a snack and perfect to take along to parties, potlucks and picnics. If you try this recipe, please drop a comment below and let me know how you enjoyed the dish. Cheers.
ROASTED RED PEPPER ‘CHICKEN’ CHICKPEA SALAD
Ingredients
- 15.5 ounces organic chickpeas, drained (1 whole can)
- ½ cup roasted red peppers
- 3 cloves garlic, minces
- 4 tablespoons red onion, chopped
- 1 teaspoon capers
- 3 tablespoons vegan mayo or hummus (or tahini + 3 tablespoons water)
- salt and pepper to taste
Instructions
Mash the chickpeas:
- Drain chickpeas from the can and rinse under water. Add the chickpeas to a large bowl and use a masher or the back of a fork to roughly mash the chickpeas.
Roasted Red Pepper Dressing:
- In a blender or food processor, combine roasted red peppers, minced garlic, capers, vegan mayo (or hummus / tahini) and salt and pepper. Blend until the mixture is smooth and creamy. If the mixture is too thick, add more hummus, vegan mayo or a few tablespoons of warm water.
Assemble:
- Combine the roasted red pepper dressing with the mashed chickpeas and diced onion. Mix well to combine.Serve chilled or at room temperature.Use this chickpea salad in lettuce wraps, on a bed of leafy greens with sliced cucumbers and red bell peppers, scoop up with crackers or vegetables, or make a sandwich using your favorite bread! This recipe lasts in the fridge for up to 5 days.
Notes
Top Tips for Making Chickpea Salad
- I like to roughly mash 3/4 of the mixture and leave 1/4 of the chickpeas whole. This gives the salad a nice texture and makes every bite a little bit different.
- You can easily halve the recipe and make different chickpea salads. But trust me, you’ll be glad you made the whole thing.
- Use flavored hummus instead of vegan mayo to add a rich depth of flavor to the salad. I like to use Roasted Red Pepper Hummus for a super flavorful salad.
- Prepare the dish 30 minutes in advance and let all the flavors meld together before serving.
Serving Suggestions
- Sandwich: It’s great as a sandwich filler using your favorite bread. Add sliced tomatoes, shredded cabbage, cucumbers, along with a layer of hummus or more vegan mayo on the bread. Mashed avocado would be great too!
- Wraps: Whole grain wraps or lavash bread would be a great for the lighter fare. Lettuce wraps are cool and refreshing, use romaine or bibb lettuce. Top with sliced cherry tomatoes and julienned cucumbers. YUM!
- Salad: Make a salad, adding a heaping spoonful on top of a bed of leafy greens. Throw on some cherry tomatoes, cucumber slices and a squeeze of lemon. Sprinkle salt and pepper on top to taste.
- Dip: Serve as a dip, scooping it up with crackers, freshly sliced cucumbers, red bell peppers, or crusty french baguettes works great too.
I made the roasted red pepper ‘chicken’ chickpea salad for lunch and loved it! I followed the recipe exactly and ate the chickpea salad on a sandwich with spinach, tomato, and cucumber. I love how fast the salad came together and will definitely be adding this to my meal prep rotation.
I’m so glad you liked the Chickpea Salad, Shannon! Thanks for sharing 🙂
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