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Easy Chickpea Salad


"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
Original recipe yields 6 servings

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  • 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.

Nutrition Facts

Per Serving: 189 calories; 7.4 g fat; 24.3 g carbohydrates; 7.5 g protein; 17 mg cholesterol; 439 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

Definitely too much dressing, I'd probably cut the ingredients in half for it. The blend of the salad is great and the dressing kind of masks all the veggies. I put red onions instead of scallio...

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.