Sun-Kissed Roasted Chickpea Salad with Sweet & Spicy Flair - The Deli

Sun-Kissed Roasted Chickpea Salad with Sweet & Spicy Flair

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This vibrant salad is a flavour explosion! Crispy roasted chickpeas mingle with sweet grilled peaches, colourful peppers, and tangy feta cheese. A homemade balsamic dressing ties everything together for a satisfying and refreshing meal.


  • 2 cans chickpeas, drained and rinsed
  • Extra virgin olive oil
  • Nomu Moroccan Rub (or your favourite spice blend)
  • 1 can sliced peaches in syrup (reserve some syrup for the dressing)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • Mixed salad greens (such as baby spinach, arugula, or a blend)
  • 2 feta wheels, crumbled
  • Balsamic vinegar
  • Salt and freshly ground black pepper


  1. Roast the chickpeas: Preheat oven to 200°C (400°F). Toss the chickpeas with enough olive oil to coat them lightly, then sprinkle generously with Nomu Moroccan Rub. Spread the chickpeas on a baking sheet in a single layer and roast for 30 minutes, or until golden brown and crispy.
  2. Cook the peppers: While the chickpeas roast, heat a pan with a drizzle of olive oil over medium heat. Add the sliced bell peppers and cook for 5-7 minutes, or until softened and slightly blistered.
  3. Grill the peaches: Heat a separate pan over medium heat. Drain the peaches, reserving about 2 tablespoons of the syrup. Slice the peaches in half or quarters, depending on their size. Sear the peaches cut-side down in the pan for 1-2 minutes, or until grill marks appear.
  4. Assemble the salad: In a large bowl, combine the roasted chickpeas, cooked peppers, grilled peaches, and mixed salad greens.
  5. Make the dressing: In a small jar or bowl, whisk together the reserved peach syrup, balsamic vinegar, olive oil, salt, and pepper to taste.
  6. Dress and serve: Drizzle the balsamic dressing over the salad and toss to coat. Crumble the feta cheese over the top and serve immediately.


  • For a smoky flavour, sprinkle the peaches with a pinch of smoked paprika before grilling.
  • If you don't have Nomu Moroccan Rub, you can use another spice blend like curry powder, cumin, paprika, and chilli powder.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The dressing may separate, so give it a good shake before serving leftovers.

Enjoy this delicious and healthy salad!

Comments (1)

Beverley Susan Hitchcox

I honestly didn’t think this would be a hit with the family but let’s just say I hit the ball out of the park! It was absolutely delicious and I would love to see more recipes like this.

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