Marinated Pepper Salad with Garbanzos, Olives, and Feta

Marinated Pepper Salad with Garbanzos, Olives, and Feta features sweet mini-pepper rings that are marinated overnight and then combined with garbanzos, olives, and Feta for this tasty salad! And this is low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

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I posted this Marinated Pepper Salad  with Garbanzos, Olives, and Feta in 2006 after I met Utah blogger Erin of Erin Eats, and when Erin featured a recipe for marinated bell peppers I knew that Erin’s recipe for marinated peppers was something I had to try.

I changed Erin’s recipe just a bit and then used the peppers and left-over marinade to make this wonderful salad, which tasted like the best antipasto salad you’ve ever tasted.  I used Parmesan when I first made this back in 2006, but now I am sold on crumbled Feta cheese with this combination.  The marinated peppers would also be great just to keep in the fridge to add to any type of green salad. And if you’re watching carbs, don’t fret over the amount of balsamic vinegar that’s used to marinate the peppers, because you only use a small bit of that in the actual salad.

I always have Sweet Mini-Peppers in the fridge, so I used them instead of bell peppers. Put the peppers in a small Ziploc bag and marinate them overnight in the fridge. The next day when you’re going to make the salad, drain the pepper, catching the marinade in a bowl or large measuring cup.
Whisk together some olive oil and a little bit of the marinating liquid to make the dressing for the salad. Rinse one can of garbanzo beans, and let them drain well. While the beans drain, cut olives in half and mix them with the drained beans.
Then stir in the drained peppers and desired amount of dressing. Stir in crumbled Feta cheese and serve!

Make it a Meal: This would be a good side dish for something like Grilled Chicken with Balsamic Vinegar, Greek Meatballs, or Almond and Parmesan Baked Tilapia.

More Salad Ideas with Peppers, Olives, or Garbanzo Beans:

Kalyn’s Favorite Antipasto Salad from Kalyn’s Kitchen
Summer Chopped Salad with Garbanzo Beans from Mountain Mama Cooks
Tapas Salad with Grilled Bell Pepper, Olives, and Capers from Kalyn’s Kitchen
Quinoa Salad with Chickpeas, Kalamata Olives, and Mint from Cookin’ Canuck
Chopped Greek-Style Salad with Red, Yellow, and Orange Bell Peppers from Kalyn’s Kitchen
Lemon Drizzled Chickpea and Sweet Pepper Arugula Salad from Picky Palate
Garbanzo Salad with Olives and Herbs from Kalyn’s Kitchen

Print Recipe

Marinated Pepper Salad with Garbanzos, Olives, and Feta

Yield: Makes 4 servings

Total Time: 15 minutes; plus marinating time

Prep Time: 15 minutes; plus marinating time

Marinated Pepper Salad with Garbanzos, Olives, and Feta makes a tasty salad for lunch or dinner!

Ingredients:

Ingredients for Marinated Peppers:

• 3 cups sliced sweet mini-peppers (or used diced bell peppers)
• 1/2 cup balsamic vinegar
• 2 T olive oil
• 3 large cloves garlic, sliced
• 1 tsp. Vege-Sal (or use 1/2 tsp. salt)
• 1/2 tsp. coarse ground black pepper

Ingredients for Salad:

• 1 can garbanzo beans (chickpeas) rinsed and drained well
• 1 can black olives, drained well and cut in half lengthwise
• 1 T olive oil
• 1-2 T marinade from peppers (to taste)
• 1/4 cup shredded Parmesan or feta cheese

Directions:

Directions for Marinated Peppers:

1. Cut peppers into rings, cutting towards stem end and discarding stems and seeds. (I used a combination of red, yellow, and orange peppers.)
2. Put peppers into Ziploc bag.
3. Combine vinegar, olive oil, garlic, salt or Vege-Sal, and pepper and pour over peppers.
4. Allow to marinate in refrigerator 24 hours, turning occasionally.

Directions for Salad:

1. Drain peppers and save 2 T of marinade.
2. Combine olive oil and reserved marinade, starting with smaller amount of marinade and tasting until it seems strong enough for you.
3. Rinse garbanzos well (until no more foam appears) and let drain at least 10 minutes.
4. Drain olives and cut in half lengthwise, then combine drained garbanzos and olives.
5. Add the marinated peppers and desired amount of dressing.  (Some marinade will stick to the peppers, so you may not need all the dressing.)
6. Gently stir in shredded Parmesan or Feta and serve.
7. This will keep in the refrigerator for a day or two, although I would add the cheese right before you serve it.

Notes:

Recipe inspired by Marinated Peppers from Erin Eats.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With the garbanzo beans this Marinated Pepper Salad with Garbanzos, Olives, and Feta would be too high in carbs for a traditional low-carb diet, but it’s a great dish for any phase of the South Beach Diet. You could add diced chicken to make it a main dish salad if desired.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.