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.
Ingredients
- 1 1/2 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
- 1/8 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.