This Roasted Peppers and Chickpea Salad with Feta is hearty and delicious! Enjoy a burst of flavors that are Mediterranean-inspired with this delightful vegan salad. It’s full of wonderful, roasted flavors and creamy vegan feta cheese. This vibrant dish combines the earthy flavors of roasted red peppers and chickpeas with the freshness of spinach leaves. The vegan feta adds a creamy and tangy element to the salad, while a zesty dressing ties it all together. Make it for a quick dinner, for make ahead lunches during the week, or serving as a special salad to guests.

A plate of vegan roasted peppers and chickpeas with feta salad

What are other toppings or add in options?

Olives: Sliced Kalamata or green olives can add a salty and briny flavor.
Cucumbers: Fresh cucumber slices bring extra crunch and a mild, refreshing taste.
Cherry Tomatoes: Halved cherry tomatoes contribute sweetness and vibrant color.
Red Onion: Thinly sliced red onion can provide a sharp, tangy kick.
Avocado: Creamy avocado chunks add richness and healthy fats.
Fresh Herbs: Chopped fresh herbs like parsley, basil, or dill enhance the salad’s flavor and aroma.
Nuts or Seeds: Toasted pine nuts, slivered almonds, or sunflower seeds introduce a delightful crunch and nutty flavor.
Quinoa or Couscous: For a heartier salad, mix in cooked quinoa or couscous.
Roasted Garlic: Roasted garlic cloves offer a mellow and sweet garlic flavor.
Artichoke Hearts: Sliced or quartered marinated artichoke hearts can add a tangy and tender component.

Storage Tips for Roasted Peppers and Chickpea Salad with Feta

To keep your Vegan Roasted Peppers and Chickpea Salad with Feta fresh and tasty, here are some storage tips:

Refrigeration: Store any leftovers or prepped salad components in an airtight container in the refrigerator. Make sure to keep the dressing separate to prevent the salad from becoming soggy.
Separate Components: If you’ve prepared the salad components in advance (such as roasted peppers, chickpeas, and spinach), store them separately to maintain their individual freshness.
Dressing: Store the dressing in a separate container or jar with a tight-fitting lid. Refrigerate it alongside the salad components.
Assembly Before Serving: If possible, assemble the salad just before serving. This ensures that the spinach stays crisp and the flavors are at their best.
Use Within 3 Days: For optimal taste and texture, consume the salad within 3 days of preparation.

More Delicious Salads

Roasted Peppers and Chickpea Salad with Feta

This Roasted Peppers and Chickpea Salad with Feta is hearty and delicious! Enjoy a burst of flavors that are Mediterranean-inspired with this delightful vegan salad. It's full of wonderful, roasted flavors and creamy vegan feta cheese. This vibrant dish combines the earthy flavors of roasted red peppers and chickpeas with the freshness of spinach leaves. The vegan feta adds a creamy and tangy element to the salad, while a zesty dressing ties it all together. Make it for a quick dinner, for make ahead lunches during the week, or serving as a special salad to guests.

Print Recipe

Total Time:15

Ingredients

1 ½ cups roasted chickpeas
2 – 3 roasted peppers, sliced (red, orange, yellow) or about 2 (12 oz.) jars of red roasted peppers, drained and sliced.
1 small red onion, chopped (raw, saluted or roasted)
1 cup feta (store-bought or homemade)
2 cups spinach baby leaves (or can use mixture of leaves such as lettuce, swiss chard, kale)

For the dressing:

2 – 3 tablespoon olive oil
1 tablespoons coconut vinegar or balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard (or white Miso)
1 clove garlic, minced
⅛ teaspoon basil
salt and pepper to taste

Instructions

Start by laying down a bed of fresh spinach leaves on a serving platter.
In a large salad bowl, combine the roasted peppers, chickpeas, and red onion.
Combine salad dressing ingredients of olive oil, vinegar, lemon juice, Dijon or miso, minced garlic, basil, salt and pepper.
Pour the dressing over the peppers and chickpeas and toss to coat all the ingredients evenly.
Transfer the peppers and chickpea mixture to the platter and put over the spinach leaves.
Top the salad with crumbled feta.

Servings: 4