Chickpea Salad with Red Peppers and Fresh Herbs

A quick and easy chickpea salad with red bell peppers and fresh herbs to prepare that makes a great supper. Or make it ahead and enjoy it for lunch the next few days. If you prep the vegetables on a Sunday the salad is a 5 minute assembly job. It’s chock full of plenty of good phytonutrients, fiber, plant-based protein, and flavor.

Quick & Easy Chickpea Salad with Red Bell Peppers & Fresh Herbs


Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Tania Van Pelt

Ingredients

  • 1 (15-ounce) can chickpeas drained and rinsed
  • 2 small red bell peppers chopped
  • 1 small red onion finely diced
  • 8 grape or cherry tomatoes diced
  • ½ English cucumber finely diced
  • 1 ½ cups mung bean sprouts
  • ¼ cup basil or flat-leaf parsley leaves finely chopped
  • 2 tablespoons fresh oregano minced
  • ½ cup goat or sheep milk feta crumbled
  • 3 tablespoons Extra-virgin olive oil
  • ½ lemon juiced
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground pepper to taste

Instructions

  1. Whisk together the lemon juice, olive oil, and vinegar in a large bowl. Add the salad ingredients.
  2. Toss all of the ingredients, season to taste with salt and pepper. Garnish with a sprig of fresh oregano and serve.

Recipe Notes

If you're on the Ageless Reset, skip the goat's milk feta, or if you find that dairy is best avoided, then by all means avoid it.