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EatingWell: Chickpea salad is quick and easy

Sara Haas, RDN, EatingWell on

Published in Variety Menu

This easy no-cook chickpea salad comes together quickly, making it the perfect choice on busy days. Red-wine vinegar brightens the dish, while feta adds a tangy, slightly salty flavor.

Bell Pepper & Feta Chickpea Salad

Serves 2

Active Time: 10 minutes

Total Time: 10 minutes

2 tablespoons extra-virgin olive oil

2 teaspoons red-wine vinegar

1 teaspoon Italian seasoning

1 (15-ounce) can no-salt-added chickpeas, rinsed

1/2 cup chopped fresh flat-leaf parsley


1/2 cup diced red bell pepper

1/4 cup chopped pitted Kalamata olives

2 tablespoons crumbled feta cheese

1. Whisk oil, vinegar and Italian seasoning in a medium bowl. Add chickpeas, parsley, bell pepper and olives; toss to coat. Sprinkle with feta.

Recipe nutrition per serving: 401 Calories, Total Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 8 mg, Carbohydrates: 39 g, Fiber: 9 g, Total Sugars: 4 g, Protein: 13 g, Sodium: 387 mg, Potassium: 525 mg, Phosphorus: 202 mg, Iron: 4 mg, Folate: 43 mcg, Calcium: 166 mg, Vitamin A: 2479 IU, Vitamin C: 68 mg, Vitamin D: 2 IU.


(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.



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