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Easy Chickpea Salad


"Quick and easy salad. Great for barbeques. Use red or yellow bell pepper, whichever you prefer."
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8 h 15 m servings 189 cals
Original recipe yields 6 servings


  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
  2. Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
  3. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.

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Read all reviews 3
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Yikes, thought this was going to be wonderful, but no one liked it at all. I think the vegetable combo would be great, but the balsamic vinegar was too strong(?). It left a funny after taste. We...

Definitely too much dressing, I'd probably cut the ingredients in half for it. The blend of the salad is great and the dressing kind of masks all the veggies. I put red onions instead of scallio...

Just want to make correction to this recipe. It is ready once you make it! It just tastes better if it is refrigerated for a few hours so that the flavors combine.