chickpea salad with cumin vinaigrette

Chickpea salad with cumin vinaigrette


This tasty, gluten-free Asian side dish is a light and refreshing blend of chickpeas, red bell peppers and feta cheese dressed in an aromatic cumin vinaigrette.

Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |

️‍Allergens: not vegan | lactose |

⏱ 31 mins – easy

🍽 4 servings – 113 kcal per serving





Sat. fat













  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tbsp red wine vinegar
  • 1 lemon
  • 2 cloves of garlic
  • ½ tsp cayenne pepper
  • 2 tsp capers
  • 1½ tsp ground cumin
  • 1 tsp paprika
  • 3 tsp olive oil
  • 16 oz can of chickpeas
  • 1 tomato
  • 1 red bell pepper
  • 2 tbsp thyme leaves
  • 2 tbsp parsley
  • ½ cup feta cheese


  • 1 knife
  • 2 colanders
  • 1 squeezer
  • 1 grill
  • 2 bowls
  • 1 whisk
  • 1 wooden fork
  • 1 aluminum foil


Preheat the grill to 250°F for 15 minutes.

Put a red bell pepper in aluminum foil. Drizzle 1 tsp of olive oil over it and sprinkle with a quarter tsp of salt.

Put the aluminum foil on the hot grill and roast for 8 minutes.

Cut the lemon in half.

Squeeze the lemon halves using a squeezer to get lemon juice.

Peel and mince the garlic. Chop the tomato, thyme leaves and parsley.

Drain the canned chickpeas in a colander.

Turn off the heat and remove the aluminum foil from the grill to get a roasted red bell pepper.

Peel the roasted red bell pepper and cut it in half with a knife, then remove the seeds. Cut the red bell pepper halves into small pieces.

Rinse and drain capers in a second colander.

Crumble the feta cheese using a wooden fork.

Put red wine vinegar in a bowl. Add lemon juice, minced garlic, drained capers, cayenne pepper, ground cumin, and paprika to the bowl and whisk for 2 minutes. Then add 2 tsp of olive oil to the mixture and whisk for another 2 minutes to get a cumin vinaigrette.

Transfer the drained chickpeas to a second bowl. Add the chopped tomatoes, red bell pepper pieces, thyme leaves, chopped parsley, and cumin vinaigrette. Stir with a wooden fork and sprinkle with a quarter tsp of salt and black pepper. Scatter the crumbled feta cheese on top and stir gently with a wooden fork.

It’s ready to be served !

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