Recipe description
July 13, 2026
Chickpea salad with roasted peppers
Fiber-rich chickpea salad to support digestion and gut balance
High Fiber
90%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from chickpeas, peppers, and onion.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and slow carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chickpea
400
gram
Capsicum, red
2
piece
Capsicum, yellow
1
piece
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Parsley
2
tablespoon
Onion, red
0.5
piece
Garlic
1
clove
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 200°C (400°F). Cut bell peppers into quarters, remove seeds and membranes.
2
Place bell peppers on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20-25 minutes until softened and slightly charred.
3
Remove peppers from oven and let cool slightly. Peel off skins if desired, then chop into bite-sized pieces.
4
Rinse and drain chickpeas. Finely chop red onion and parsley. Mince garlic.
5
In a medium bowl, combine chickpeas, roasted peppers, red onion, parsley, and garlic.
6
In a small bowl, whisk together remaining olive oil, lemon juice, salt, and black pepper.
7
Pour dressing over the salad and toss gently to combine. Let sit for 10 minutes to allow flavors to meld.
8
Serve immediately or refrigerate for up to 2 days for best flavor.
More Recipes For Your Gut
Nutrition
532 kcal
Calories
21 g
Protein
72 g
Carbohydrates
20 g
Fiber
19 g
Sugar
20 g
Fat
2.6 g
Saturated fat
1.5 g
Salt
FAQ
Is this recipe vegan?
Yes. It uses only plant-based ingredients (chickpeas, peppers, oil, lemon, herbs, onion, garlic).
Can I make it ahead, and how long will it keep?
Yes. Refrigerate in an airtight container for up to 2 days. You can add the dressing before serving or mix it in ahead of time.
Can I substitute chickpeas with another bean or legume?
Yes. You can use white beans, black beans, lentils, or quinoa for a different texture.
Is this recipe gluten-free?
Yes. All listed ingredients are gluten-free.
Can I adjust the amount of olive oil or lemon juice?
Yes. Adjust to taste, but keep enough dressing to coat the salad. Start with about 1–1.5 tablespoons oil and 1 tablespoon lemon juice.
Should I peel the peppers after roasting?
Peels are optional; remove them if you prefer a smoother texture, but you can leave them on.
How should I store leftovers?
Store in an airtight container in the fridge for up to 2 days; let it come to room temperature before serving if desired.
Can I use canned chickpeas, and should I rinse them?
Yes. Rinse and drain canned chickpeas before using to remove excess sodium.
How many servings does this recipe make?
Approximately 2 servings.
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