Recipe description
July 22, 2026
Romesco chickpea salad
Romesco chickpea salad that nourishes digestion and fiber diversity
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and fiber-rich 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
Tomato
2
piece
Capsicum, red
1
piece
Nut, almond
50
gram
Garlic
2
clove
Oil, olive
3
tablespoon
Vinegar, red wine
1
tablespoon
Paprika powder
1
teaspoon
Lettuce
100
gram
Cucumber
0.5
piece
Onion, red
0.25
piece
Parsley
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Preheat oven to 200°C (400°F). Cut tomatoes and red bell pepper into quarters, place on baking sheet with garlic cloves, drizzle with 1 tablespoon olive oil, and roast for 20-25 minutes until softened and slightly charred.
2
While vegetables roast, drain and rinse chickpeas. Chop cucumber into small cubes and thinly slice red onion. Roughly chop parsley.
3
Remove roasted vegetables from oven and let cool slightly. Transfer to a blender or food processor along with almonds, remaining olive oil, red wine vinegar, smoked paprika, salt, and pepper. Blend until smooth to create the romesco dressing.
4
In a large bowl, combine chickpeas, mixed greens, cucumber, and red onion. Pour the romesco dressing over the salad and toss gently to coat.
5
Garnish with fresh parsley and serve immediately, or refrigerate for up to 2 hours for flavors to meld.
More Recipes For Your Gut
Nutrition
730 kcal
Calories
21 g
Protein
62 g
Carbohydrates
12 g
Fiber
6 g
Sugar
36 g
Fat
4 g
Saturated fat
1.5 g
Salt
FAQ
Can I make this romesco chickpea salad in advance?
Yes. The romesco dressing can be made ahead and tossed with the salad just before serving; you can also roast the vegetables a day ahead and refrigerate.
Is this salad gluten-free?
Yes—all ingredients are gluten-free, but watch for cross-contamination with packaged products.
Is it vegan/vegetarian?
Yes. It’s plant-based with no animal products.
How should I store leftovers and how long will it keep?
Refrigerate in an airtight container for up to 2 days; add the dressing when serving to keep greens crisp.
Can I adapt the dressing if I have a nut allergy or prefer seeds?
Yes—swap almonds for seeds such as pumpkin or sunflower seeds; ensure the dressing is nut-free.
How can I adjust the oil or fat content?
You can reduce the oil (for example to 1 tablespoon) or replace part with water or vegetable broth; flavor and texture may change.
Can I freeze the dressing or the salad?
Freezing is not ideal; texture may change; best eaten fresh or freeze the dressing separately.
What are good serving suggestions or pairings?
Great as a lunch on greens, with quinoa, or as a topping for bowls; portable and meal-prep friendly.
Is this salad suitable for a gut-friendly diet?
Yes—it's high in fiber from chickpeas and vegetables and contains healthy fats from olive oil; varying the vegetables helps broaden gut-friendly options.
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