This refreshing and colorful Bell Pepper and Feta Cheese Chickpea Salad easily comes together with a can of chickpeas, red and green bell peppers, pickled onions, seasonings, and crumbled feta cheese. It's a delicious side dish, light lunch, and perfect for summer gatherings!
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Do you ever whip up a recipe not knowing what the outcome will be, but it ends up being pretty incredible? That's what happened with this salad. It started with a can of chickpeas. Then, I basically opened the fridge to see what else I had. I ended up chopping up bell peppers, adding pickled onions, tossing in some fresh oregano from my garden, sprinkling feta cheese on top, and mixing it all together with salt, pepper, apple cider vinegar, and a little olive oil.
That's it! It's a simple salad, but between my husband and me, we finished it in about two days! So I knew I wanted to make it again soon - not just because it was so fresh and delicious, but because I wanted to get the ingredients all figured out and written down. And, lucky you, now you get the recipe, too!
With Memorial Day weekend barbecues coming up, as well as Father's Day, we're about to make a ton of summer-worthy salads. Pasta salads are usually my go-to, but for something a little lighter, I'd consider bringing this chickpea salad. The recipe is easy to put together and multiply if you're planning on feeding a crowd.
Bell Pepper and Feta Cheese Chickpea Salad
Although it might seem simple, this salad has a lot of flavor and crunch! If you can't find pickled onions (I used Veggie Confetti pickled onions), use thinly sliced red onion instead. And if you're not a fan of feta cheese, you can use goat cheese or shaved Parmesan in place of it. Get creative with ingredients. It'll be delicious!
So to start this salad, we're going to add the chickpeas, bell peppers, and pickled onions to a large mixing bowl.
Next, we're going to stir in the apple cider vinegar, olive oil, fresh oregano, garlic powder, paprika, and salt and pepper.
Finish the salad by folding in the feta cheese. Once it's incorporated, you can serve the salad immediately, or chill it in the fridge until you're ready to serve.
Bell Pepper and Feta Cheese Chickpea Salad
Equipment
- 1 large mixing bowl
Ingredients
- 1 - 15 oz. can chickpeas rinsed and drained
- 1 cup green bell pepper diced
- 1 cup red bell pepper diced
- 1/2 cup pickled onions roughly chopped
- 2 tbsp. apple cider vinegar
- 3 tbsp. extra virgin olive oil
- 1 tbsp. fresh oregano leaves chopped
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
Instructions
- Add the chickpeas, bell peppers, and pickled onions to a large bowl.
- Stir in the apple cider vinegar, olive oil, oregano, garlic powder, paprika, and salt and pepper.
- Fold in the crumbled feta cheese.
- Serve at room temperature or allow salad to chill in the fridge before serving.
When I first made this salad, we had it as a side dish. But it's also delicious on its own as a light lunch. You could also serve it with pita chips or even fill a pita with this salad as a refreshing summer meal! And like most salads of this sort, it's even better the next day!
Did you make this Bell Pepper and Feta Cheese Chickpea Salad recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
