Ingredients
Roasted Sweet Peppers
- 6 tbsp olive oil (divided)
- 18 oz sweet mini peppers
- 1 tsp garlic powder
- Salt and pepper to taste
Chickpeas
- 14 oz can of chickpeas
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 2 tbsp olive oil (from the divided amount)
Other
- 8 oz fresh mozzarella (packed in water, typically two balls)
- Fresh basil (for layering, amount to taste)
Instructions
- Preheat the Oven: Set your oven to 450°F (220°C/200°C fan) to prepare for roasting the vegetables.
- Prep the Sweet Peppers: Remove the stems from the mini sweet peppers, slice them in half lengthways, and remove the seeds. Place them in a large bowl and toss with 4 tablespoons of olive oil, garlic powder, salt, and pepper until evenly coated. Spread the peppers on a parchment-lined baking tray ensuring they are well spaced.
- Prepare the Chickpeas: In the same large bowl, toss the drained chickpeas with the remaining 2 tablespoons olive oil, Italian seasoning, and smoked paprika. Spread them out evenly on a separate parchment-lined baking tray.
- Roast Peppers and Chickpeas: Place the peppers on the top oven shelf and the chickpeas on the lower shelf. Roast for 10 minutes, then flip the peppers to cook the other side. Continue roasting the peppers for an additional 5-10 minutes until they are shriveled, flattened, and browning. Make sure the chickpeas crisp up nicely as well.
- Drain Mozzarella: While roasting, slice the fresh mozzarella and place the slices on paper towels to absorb excess moisture.
- Cool and Assemble the Salad: After roasting, allow the peppers and chickpeas to cool for about 5 minutes. On a serving plate, layer the roasted peppers, fresh basil leaves, and mozzarella slices. Scatter the crispy chickpeas over the top. Drizzle any remaining oil left in the peppers’ roasting tray over the salad for added flavor and serve immediately.
Notes
- You can reserve some roasted chickpeas for snacking if you prefer a smaller salad portion.
- Fresh basil adds a nice aromatic flavor but can be omitted or substituted with parsley if desired.
- To reduce moisture in the salad, let the mozzarella drain well before assembling.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
