Sweet Pepper, Chickpea & Mozzarella Salad Recipe

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If you’re searching for a vibrant, flavorful, and satisfying salad that excites every bite, look no further than this Sweet Pepper, Chickpea & Mozzarella Salad Recipe. It combines the sweetness of roasted mini peppers with the creaminess of fresh mozzarella and the hearty crunch of spiced chickpeas, creating a dish that’s a bright celebration of textures and tastes. Whether you’re craving a light lunch, a stunning side, or something that feels special yet effortless, this salad hits all the right notes—and it’s perfect for sharing or savoring solo.

Ingredients You’ll Need

This Sweet Pepper, Chickpea & Mozzarella Salad Recipe relies on simple, fresh ingredients that each bring something unique to the party. From the sweetness and color of the mini peppers, to the creamy, delicate mozzarella, and the crispy, smoky chickpeas, these ingredients combine to create a well-rounded dish that’s as beautiful as it is delicious.

• 6 tbsp olive oil (divided): Provides a luscious base for roasting and enhances the flavor of both peppers and chickpeas.
• 18 oz sweet mini peppers: Their natural sweetness and vibrant colors make the salad pop visually and taste-wise.
• 1 tsp garlic powder: Adds a subtle, savory depth that complements the peppers beautifully.
• 8 oz fresh mozzarella: Creamy and mild, it balances the smoky and spicy notes perfectly; draining it helps avoid sogginess.
• 14 oz can of chickpeas: Roasting these with spices creates a crunchy, flavorful element that brings great texture contrast.
• 1 tsp Italian seasoning: Brings Mediterranean herbs into the mix, enhancing complexity without overpowering.
• 1/2 tsp smoked paprika: Adds a smoky, slightly sweet kick to the chickpeas, elevating the salad’s flavor.
• Salt and pepper (to taste): Essential for seasoning and balancing all the ingredients.

How to Make Sweet Pepper, Chickpea & Mozzarella Salad Recipe

Step 1: Roasting the Peppers

Begin by preheating your oven to a toasty 450°F (220°C). Slice off the stems of your sweet mini peppers and halve them lengthwise, removing all seeds for a clean, sweet flavor. Toss the peppers in 4 tablespoons of olive oil, garlic powder, salt, and pepper, making sure each one is well coated. Spread them out on parchment-lined baking sheets and slide them onto the top rack of your oven. After 10 minutes, flip each pepper so they roast evenly. Cook for an additional 5 to 10 minutes until they look beautifully shriveled, slightly browned, and totally irresistible.

Step 2: Preparing the Chickpeas

While the peppers roast, grab a large bowl (you can reuse the one from the peppers!) and toss your drained chickpeas in 2 tablespoons of olive oil, Italian seasoning, smoked paprika, salt, and pepper. Spread them out on another parchment-lined baking tray and place it on the lower oven shelf to roast alongside the peppers. The chickpeas will crisp up, adding a wonderful crunchy contrast that’s key to this Sweet Pepper, Chickpea & Mozzarella Salad Recipe.

Step 3: Slicing the Mozzarella

While your oven does the magic, thinly slice your fresh mozzarella and place the slices on paper towels. This step is crucial because it removes excess water, ensuring the cheese stays creamy without making the salad soggy. It’s these little thoughtful touches that make a big difference in texture and freshness.

Step 4: Cooling and Assembling

Once the peppers are perfectly roasted and chickpeas are crisp, remove both trays from the oven and let them cool slightly for about five minutes. Then, artfully layer the roasted sweet peppers, fresh basil, and mozzarella slices on a serving plate. Scatter the crunchy chickpeas generously over the top — you might want to save some for a snack because they are so addictive! Finish by drizzling the flavorful oil left on the roasting pans over the salad for that extra burst of taste.

How to Serve Sweet Pepper, Chickpea & Mozzarella Salad Recipe

Garnishes

Fresh basil leaves are a perfect garnish here, adding a fragrant freshness that contrasts beautifully with the smoky paprika and roasted sweetness. If you’re feeling indulgent, a sprinkle of flaky sea salt or a few cracked black peppercorns really brings everything alive.

Side Dishes

This Sweet Pepper, Chickpea & Mozzarella Salad Recipe shines wonderfully alongside crusty bread to soak up the dressing, or as a light accompaniment to grilled meats or fish. It can also be dressed up with a handful of mixed greens to turn it into a more substantial meal.

Creative Ways to Present

For a stunning presentation, serve the salad layered in a clear glass bowl to showcase the colorful peppers, mozzarella, and crispy chickpeas. Alternatively, portion it onto individual plates with a drizzle of good-quality balsamic glaze for a restaurant-worthy finish that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—which might be rare!—store the salad in an airtight container in the refrigerator. It’s best enjoyed within 2 days to keep the mozzarella fresh and the peppers’ texture intact. Keep the chickpeas separate if you want to maintain their crunch.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. Mozzarella’s texture and the peppers’ vibrancy don’t freeze well, and chickpeas may become mushy or lose their crispness. However, you can freeze plain roasted chickpeas separately and add fresh mozzarella and peppers when ready to serve.

Reheating

If you want to warm the chickpeas, reheat them gently in a skillet to maintain their crunch before assembling the salad. The peppers and mozzarella are best served at room temperature or slightly chilled to enjoy their full flavor and texture.

FAQs

Can I use regular bell peppers instead of mini sweet peppers?

Absolutely! Regular bell peppers work well and bring the same sweet flavor, though the texture might be slightly different. Slice them into smaller pieces to keep the bite-sized appeal.

Is this salad suitable for vegans?

The original recipe uses fresh mozzarella, which is dairy-based, but you can easily swap it for a vegan cheese alternative or omit it entirely for a vegan-friendly version.

Can I prepare any part of this salad in advance?

You can roast the peppers and chickpeas ahead of time and store them separately in the fridge. Just slice the mozzarella and assemble the salad close to serving time for the best texture.

What kind of oil is best for roasting?

Extra virgin olive oil is ideal here because of its rich flavor and health benefits, but any good-quality olive oil will do the trick.

How spicy is this Sweet Pepper, Chickpea & Mozzarella Salad Recipe?

This salad leans on the mild and smoky side, thanks to smoked paprika and garlic powder. It’s approachable for most palates but can be kicked up with a pinch of chili flakes if you like heat.

Final Thoughts

This Sweet Pepper, Chickpea & Mozzarella Salad Recipe is one of those dishes that feels special yet comes together with ease. Its combination of sweet, smoky, creamy, and crunchy components make it a crowd-pleaser every time. I can’t recommend it enough for your next meal—trust me, once you try it, it’ll become a favorite you’ll reach for again and again.

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