Roasted Pepper and Chickpea Salad Recipe

When made with smoked cheddar to compliment the maple syrup, the flavors in this chickpea salad recipe come together in a delicious harmony.

From "Maple Syrup Cookbook"
June 2016

  • Roasted pepper and chickpea salad
    Use as a side dish with any grilled foods for a perfect meal.
    Photo by Michael Piazza
  • Maple Syrup Cookbook cover
    With over a hundred recipes, Ken Haedrich’s "Maple Syrup Cookbook" will have you ready for breakfast, as well as every other meal of the day.
    Cover courtesy of Storey Publishing
  • Roasted pepper and chickpea salad
  • Maple Syrup Cookbook cover

Yield: 4-5 servings

Just the thought of warm, flowing maple syrup would have anyone’s mouth watering for a full breakfast topped with that amber goodness. With over a hundred recipes (complete with full-color pictures), Ken Haedrich’s Maple Syrup Cookbook (Storey Publishing, 2015) will have you ready for breakfast, as well as every other meal of the day. Soups, appetizers, dinners and desserts are all elevated by this key ingredient’s unique flavor, and easy recipes like these provide unforgettable new ways to satisfy any craving for natural, healthy maple syrup.

The Roasting Difference

There was a time when I wouldn’t bother with roasting peppers. When I actually did try it, though, I was amazed at what a difference the roasting made in flavor and texture. In summer, I like to roast peppers on a hot grill; in other seasons, on top of the burner grid on my gas stove. You can also broil peppers in a shallow pan in any oven. For detailed instructions, see step 2 of this recipe.


For the dressing:

• 1/4 cup vegetable oil
• Juice of 1 medium lemon (about 2 tablespoons)
• 2 tablespoons pure maple syrup
• 1-1/2 tablespoons Dijon mustard

For the salad:

• 3 large green or red bell peppers
• 2 cups cooked chickpeas (about 1 cup dried; rinsed and drained if using canned)
• 2 tablespoons minced onion
• 1/2 cup diced smoked cheddar cheese
• 1/2 cup diced prosciutto or ham
• Salt and freshly ground black pepper


For the dressing:

1. Whisk together the oil, lemon juice, maple syrup, and mustard in a large salad bowl. Set aside.

For the salad:

2. Roast the whole peppers on a grill, over a hot burner, or under a broiler, turning often with tongs, until the entire surface is charred. Put the peppers into a plastic bag, twist shut, and freeze for 15 minutes — this will steam off the skins.

3. Cut out the stem ends, drain, and halve them. Remove the seeds and skins; the skins should peel off readily. Slice the peppers into narrow strips.

4. Toss the peppers into the dressing along with the chickpeas, onion, cheese, and prosciutto. Stir.

5. Chill for several hours. Season to taste with salt and pepper before serving.

More from The Maple Syrup Cookbook

Pumpkin Soup Recipe
Maple Syrup Candy Recipe
Homemade Maple Butter Recipe
Candied Popcorn and Nuts Recipe
Whole-Wheat Waffles Recipe

Excerpted from The Maple Syrup Cookbook, 3rd Ed. (c) Ken Haedrich. Photographs by (c) Michael Piazza Photography. Used with permission of Storey Publishing.


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