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    Vegetarian

    Caramelized Onion and Pepper Salad with Chickpeas

    by Sadiya 3 Comments

    Jump to Recipe·Print Recipe

    salad plate 2I'm going to set the bar really high and right out tell you that I have yet to meet a single person who did not like this salad. It is the first to go at parties. I mean I converted my carnivorous, vegetable hating brothers to request this salad. Yes, they actually request this salad whenever we have family gatherings. My children ask for seconds. I am the designated salad maker in my family. And I finally decided to part with this recipe after holding on to it for almost ten years. Yes, I believe in the powers of this salad that much!

    Growing up, I despised salad. I mean really, deeply loathed it to the point where I would entertain giving up television in exchange for never having to eat salad again. I think that was the experience a lot of us had growing up. Now, salad is the part of the meal I look forward to the most. I love the crunch of fresh, crisp lettuce; the earthy smell of freshly chopped vegetables; the salty, sweet, tangy cheese. I love all aspects of  salad.  You know why I hated it? It was bland, with little shreds of carrots and pieces of cucumbers, and iceberg lettuce. I have banished iceberg lettuce from my salads. It is after all, nutritionally vacant.

    In its place, I bring you the much better qualified romaine lettuce.romaine 2

    Not only does romaine lettuce do much better, nutritionally, it also doesn't fall apart as easily.  It has a crisp, hearty texture and a "clean" taste. Now pair it with roasted red peppers and caramelized red onion and you have the foundation for full meal that not only tastes good but brings it's nutritional A game to the meal.onionspeppersedit

    Salty, briny feta cheese has a sharp flavor and a smooth texture. It pairs well with the sweetness from the caramelized vegetables. The problem with feta is that it tends to fall apart and dissolve when handled too much. I get around that by add large chunks of it, after I've tossed the salad in the dressing and lightly tossing again, just to disperse the cheese evenly.salad bowl

    IMG_0400salad plate 3

    Print

    Caramelized Onion and Pepper Salad with Chickpeas

    roasted red pepper salad with chickpeas|www.mannaandspice.com
    Print Recipe
    Print Recipe
    • Prep Time: 15 mins
    • Cook Time: 35 mins
    • Total Time: 50 mins
    • Yield: 4-6 1x

    Ingredients

    Scale
    • 1 red bell pepper, cut into half inch strips
    • 1 orange bell pepper, cut into half inch strips
    • 1 large red onion, sliced into half in half rings
    • 1 large tomato,seeds removed and diced roughly
    • 1 large english cucumber (or a seedless variety), diced roughly
    • 1 cup pitted black olives, halved
    • 1 cup roughly chopped artichoke hearts packed in water
    • 2 cups cooked chickpeas
    • 1 large head romaine, chopped into bite size pieces
    • ½ cup lightly crumbled feta cheese
    • 1 tbsp olive oil
    • 1 tsp salt
    • for dressing:
    • 3 tbsp good quality olive oil
    • 1 tbsp lemon juice
    • 1 tsp water
    • 1 tsp salt
    • 1 tsp pepper

    Instructions

    1. Preheat oven at 400 degrees.
    2. Line a cookie sheet with parchment paper and toss peppers and onions with olive oil and salt and arrange in a single layer. Roast in oven for 35-40 minutes, flipping vegetables over halfway through, to ensure even cooking. Set aside to cool once cooked.
    3. to make dressing: In a medium bowl, combine lemon juice, salt, pepper, and water and whisk to combine. While whisking rigorously, stream in olive oil until very well incorporated.
    4. In a large bowl, toss lettuce, cucumbers, olives, tomatoes, chickpeas, and artichoke hearts, and cooked onions and peppers together. Top with dressing and toss to coat, making sure to get the vegetables at the bottom.
    5. Add the feta cheese and toss lightly, make sure to keep the crumbles in tact.
    6. Serve immediately.

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Ayesha Ahmed says

      November 27, 2015 at 4:03 pm

      My mother in law and I both made this recipe for dinner parties we attended and it was a hit both times!!!

      Reply
      • Sadiya says

        November 28, 2015 at 12:50 am

        So glad, you enjoyed it! Please share the blog with others!

        Reply

    Trackbacks

    1. pumpkin pie souffle with candied nuts|manna & spice says:
      November 19, 2015 at 8:50 PM

      […] couple of my college girlfriends came over for lunch. I carefully chose to serve shrimp po boys, my caramelized onion and pepper salad with chickpeas, and a crustless pumpkin pie. I didn’t have enough filling so I had to stretch it a little […]

      Reply

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    Primary Sidebar

    Hi, I'm Sadiya, a full-time, busy mom of four living in the midwest, on a mission to feed my family healthy, wholesome meals (and occasionally dessert too!). Besides food, I love exercise, fire pit lit summer evenings, and all things lemon.

    More about me →

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