Crispy roasted chickpeas, charred red peppers, fresh parsley, red onion, and a smoky paprika dressing. Mediterranean protein power.
Place peppers cut-side down on a baking sheet. Roast at 220°C until skins are blackened. Transfer to a bowl, cover, and steam 10 minutes. Peel skin off to reveal silky charred flesh underneath.
Dry chickpeas completely — moisture is the enemy of crispiness. Toss with oil, smoked paprika, cumin, garlic, and salt. Roast at 220°C for 25–30 minutes shaking halfway until golden and crunchy.
Chop roasted peppers into strips. Layer with parsley, red onion, and peppers on a platter. Pile crispy chickpeas on top. Drizzle with smoky paprika dressing. Finish with lemon zest and flaky salt.
Bold, smoky, and bright. The paprika echoes the charred pepper flavour throughout the whole salad.