Prep the Vegetables: Wash the bell peppers and pat dry. Thoroughly wash and drain the spinach. Wash and slice the tomatoes.
Roast the Peppers: Place the whole bell peppers on a foil-lined roasting pan. Broil for about 10 minutes, turning halfway through, until the skins are blackened and blistered on all sides.
Steam and Peel: Immediately transfer the hot peppers to a plastic bag or a bowl covered with plastic wrap and seal.
Let them steam for at least 10 minutes to loosen the skins.
Prepare the Peppers: Once cool enough to handle, remove the blackened skin from the peppers.
Cut them in half, discard the seeds and stems, and slice into long strips.
Let the strips rest for 2–3 hours to release excess moisture.
Final Chop & Dress: Gently wipe the pepper strips dry with a paper towel and cut them into bite-sized cubes.
In a large bowl, whisk together the red wine vinegar, lemon juice, olive oil, and garlic powder.
Add the drained chickpeas and toss to coat.
Combine and Serve: Add the roasted pepper cubes, fresh spinach, and sliced tomatoes to the bowl with the dressed chickpeas.
Toss gently to combine and serve immediately.
Don't skip the rest!
Letting the roasted pepper strips sit for a few hours is crucial. It allows excess water to drain away, preventing a soggy salad and concentrating their sweet, smoky flavor.
Add a creamy element by crumbling in some feta cheese (or a vegan alternative) or adding a dollop of hummus when serving.
