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Bell pepper salad with raisins and cucumber on a white plate.

Chickpea Bell Pepper Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 5 1x
  • Category: Main Dish, Salad
  • Cuisine: Vegan, Gluten-Free

A bright and beautiful chickpea and tri-colour bell pepper salad with raisins, tahini and parsley. Enjoy this easy dish at a Summer BBQ or potluck or dig in for a light and healthy main dish.


Scale

Ingredients

  • 1 tbsp lemon juice
  • 4 tbsp tahini (60 g)
  • 2 tbsp white wine vinegar (sub apple cider vinegar or red wine vinegar)
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp each sea salt and black pepper
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 19 oz. can chickpeas, drained and well-rinsed (2 cups)
  • 1/2 a cucumber, diced
  • 1 cup lightly packed parsley, finely chopped
  • 1/2 cup raisins

Instructions

  1. Place all ingredients in a large bowl and mix well.
  2. Store any leftovers in the fridge for up to 3 days.

Keywords: bell pepper salad, bell pepper cucumber salad, healthy, fresh, colored