Emily Hartwood This Mary Berry Chickpea and Red Pepper Salad is a vibrant and zesty recipe, which includes nutty chickpeas and sweet roasted red peppers. It’s a colorful healthy side, ready in about 10 minutes.
Mary Berry Chickpea and Red Pepper Salad Ingredients
- 1 x 400g can chickpeas, drained and rinsed
- ½ red onion (or 3 spring onions), finely chopped
- 3 garlic cloves, crushed
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 large bunch fresh flat-leaf parsley, roughly chopped
- 1 red pepper, roasted, peeled, and deseeded (from a jar or homemade)
- 12 pimiento-stuffed green olives, sliced (optional)
- Salt and freshly ground black pepper
How To Make Mary Berry Chickpea and Red Pepper Salad
- Prepare the base: Drain the chickpeas in a colander and rinse them thoroughly under cold water. Shake off the excess water. Place them in a large mixing bowl.
- Make the dressing: Add the finely chopped red onion (or spring onions), crushed garlic, olive oil, and white wine vinegar directly to the bowl with the chickpeas. Season generously with salt and black pepper. Stir well to coat the chickpeas in the dressing.
- Add the herbs: Remove the coarse stalks from the flat-leaf parsley and roughly chop the leaves. Stir the fresh herbs into the chickpea mixture.
- Combine and serve: Cut the roasted red pepper into small chunks (approx 1-2 cm). If using olives, slice them or leave them whole. Add the peppers and olives to the bowl and stir gently until everything is evenly mixed and glossy.
Recipe Tips
- Marinating time: While you can eat this immediately, it tastes significantly better if you let it stand for 30 minutes. This allows the chickpeas to absorb the garlic and vinegar flavors.
- Roasted peppers: To save time, use roasted peppers from a jar (preserved in oil or brine). If roasting your own, place a whole pepper under a hot grill until blackened, seal in a bag for 10 minutes to steam, then peel off the skin.
- Garlic intensity: Three cloves of raw garlic provide a strong kick. If you prefer a milder flavor, reduce to one clove or use roasted garlic for sweetness.
- Herb variations: While parsley is fresh and traditional, fresh coriander or basil also works beautifully with these Mediterranean flavors.
What To Serve With Mary Berry Chickpea and Red Pepper Salad
This salad is robust enough to be a main lunch or a side.
- Grilled Lamb: The acidity cuts through the fatty meat perfectly.
- Barbecue Chicken: A fresh side for smoky meats.
- Feta Cheese: Crumble over the top for a vegetarian main.
- Crusty Bread: To soak up the garlicky oil dressing.
How To Store Mary Berry Chickpea and Red Pepper Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen.
- Freeze: Freezing is not recommended as the texture of the roasted peppers and fresh onions will deteriorate.
Mary Berry Chickpea and Red Pepper Salad Nutrition Facts
- Calories: 158kcal
- Protein: 5g
- Carbohydrates: 12g
- Fat: 9g
- Saturates: 1g
- Sugar: 2g
- Salt: 0.4g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use dried chickpeas?
Yes, but you must soak them overnight and boil them until tender (about 1 hour) before using. Canned chickpeas are the quick convenience option Mary Berry recommends here.
Is this salad vegan?
Yes, this recipe is naturally vegan, vegetarian, gluten-free, and dairy-free.
What if I don’t have white wine vinegar?
You can substitute with apple cider vinegar or fresh lemon juice for a similar level of acidity.
Try More Recipes:
- Mary Berry Asparagus and Quails’ Egg Salad Recipe
- Mary Berry Asparagus with Quick Hollandaise Recipe
- Mary Berry Salmon Quenelles Recipe
Mary Berry Chickpea and Red Pepper Salad Recipe
Course: SaladsCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
6
hours40
minutesCalories
158
kcalA quick, nutritious, and colorful salad combining canned chickpeas with roasted peppers, olives, and a punchy garlic vinaigrette.
Ingredients
400g can chickpeas
½ red onion
3 garlic cloves
3 tbsp olive oil
2 tbsp white wine vinegar
Bunch of parsley
1 roasted red pepper
12 stuffed olives
Salt and pepper
Directions
- Rinse and drain chickpeas.
- Mix chickpeas with onion, garlic, oil, and vinegar.
- Season with salt and pepper.
- Chop parsley and stir into the mix.
- Chop roasted pepper and olives.
- Fold vegetables into the salad until combined.
- Serve immediately or chill to marinate.
Notes
- Using roasted red peppers (either jarred or homemade) instead of raw peppers adds a sweetness and soft texture that binds the salad together better than crunchy raw vegetables.
- Crushing the garlic directly into the oil and vinegar before mixing helps disperse the flavor evenly throughout the salad so you don’t get a mouthful of raw garlic.
- This salad is an excellent candidate for meal prep as the sturdy chickpeas hold their texture well in the dressing for several days without becoming soggy.
