Roasted Red Pepper and Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, easy salad combining roasted red peppers, chickpeas, cucumber, and goat cheese in a balsamic vinaigrette. Perfect for summer with fresh, punchy flavors and satisfying protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 English cucumber (diced (about 3 cups diced))
- 1 ½ cups roasted chickpeas
- 3 roasted red peppers (thinly sliced)
- ¼ cup roughly chopped parsley
- ¼ cup pickled red onion (roughly chopped)
- 3 tablespoons balsamic vinaigrette
- Optional: crubled goat cheese or feta cheese
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 736mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 736MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.