Go Back
chickpea pepper salad
Print Recipe
4.88 from 8 votes

Cool Chickpea Salad With Bell Peppers

Perfect served chilled for lunch or dinner on a hot summer day. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle blog (www.BurnTheFatBlog.com)
Prep Time10 minutes
Course: dinner, lunch, Salad
Cuisine: American
Keyword: chickpeas, garbanzo beans, salad, salads, summer salad
Servings: 4
Calories: 341kcal

Ingredients

  • 878 g chickpeas (garbanzo beans) (two 15-oz cans)
  • 160 g chopped onion (5.6 oz / about 1 cup)
  • 164 g red bell pepper (1 large)
  • 164 g yellow bell pepper (1 large)
  • 1/2 cup chopped fresh parsley
  • 3 Tbsp high quality extra virgin olive oil
  • 3 Tbsp lemon juice
  • 1/2 tsp salt (or to taste)

Instructions

  • Open the two cans of chickpeas, drain or rinse, then add to a large mixing bowl or salad bowl
  • Finely dice the onion, chop the parsley, and add to bowl
  • chop red and yellow bell peppers into small squares and add to bowl (optional: add a 3rd bell pepper or use 1.5 of each)
  • Add 3 tablespoons of lemon juice and 3 tablespoons of high quality extra virgin olive oil
  • Add salt and then mix all the ingredients together
  • Serve immediately at room temperature, or refrigerate for at least an hour and serve chilled

Nutrition

Calories: 341kcal | Carbohydrates: 41g | Protein: 12.8g | Fat: 14.9g