Easy Chickpea Salad

Easy Chickpea Salad

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opheliamiller 1

"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
Serving size has been adjusted!

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

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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.


  • 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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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...

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.

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