web analytics

Marinated Pepper Salad with Garbanzos, Olives, and Feta

Sweet Mini-Peppers are marinated overnight and then combined with garbanzos, olives, and Feta in this tasty salad that’s low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN Marinated Pepper Salad with Garbanzos, Olives, and Feta!

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com

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.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com

I always have Sweet Mini-Peppers in the fridge, so I used them instead of bell peppers.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com

Put the peppers in a small Ziploc bag and marinate them overnight in the fridge.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com
The next day when you’re going to make the salad, drain the pepper, catching the marinade in a bowl or large measuring cup.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com

Whisk together some olive oil and a little bit of the marinating liquid to make the dressing for the salad.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com

Rinse one can of garbanzo beans, and let them drain well.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com

While the beans drain, cut olives in half and mix them with the drained beans.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com

Then stir in the drained peppers and desired amount of dressing.

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com
Stir in grated Parmesan and crumbled Feta cheese and serve!  

This would be a good side dish for something like Grilled Chicken with Balsamic VinegarGreek Meatballs, or Almond and Parmesan Baked Tilapia.

Salad with Marinated Peppers, Garbanzos, and Olives
(Makes 4 servings, recipe inspired by Marinated Peppers from Erin Eats.)

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

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

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

Instructions for Salad:

Drain peppers and save 2 T of marinade. Combine olive oil and reserved marinade, starting with smaller amount of marinade and tasting until it seems strong enough for you.

Rinse garbanzos well (until no more foam appears) and let drain at least 10 minutes. Drain olives and cut in half lengthwise, then combine drained garbanzos and olives.  Add the marinated peppers and desired amount of dressing.  (Some marinade will stick to the peppers, so you may not need all the dressing.  Gently stir in shredded Parmesan or Feta and serve.

This will keep in the refrigerator for a day or two, although I would add the cheese right before you serve it.

Click Here for Printer Friendly Recipe

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With the garbanzo beans this salad 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.

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

Marinated Pepper Salad  with Garbanzos, Olives, and Feta found on KalynsKitchen.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

25 comments on “Marinated Pepper Salad with Garbanzos, Olives, and Feta”

  1. Yum! Looks and sounds great! Thanks so much for sharing, I’m looking forward to giving it a try

  2. That looks so delicious–and it’s so beautiful to look at.

  3. tasty! i remember those sweet little things you put into the salad. the texture with the garbanzos must be delicious.

    btw, welcome back 🙂

  4. Just… So happy to hear you had a great trip!!

  5. Antipasto in a bowl is the perfect spring supper in my opinion. You know what also might be good in this? Little slivers of prosciutto! I’m already thinking of variations…

  6. Erica, Sher, and Vanessa, it was really good, if I do say so myself. CC, I had a lot of fun.

    Jennifer, love the idea of adding proscuitto. How about little bits of good salami? Marinated mushrooms? Pieces of asparagus? The possibilities are endless.

  7. I love peppers, this is a wonderful recipe. I’m going to try this tomorrow. And the picture is awesome !

  8. Looks delicious Kalyn. I love the idea of combining peppers with chick peas.

  9. This looks like a perfect recipe for the havana, banana and carmen peppers we will harvest from our garden this summer, thank you!!

  10. So glad people are liking this. Love the idea of using banana peppers from the garden!

  11. I am definitely sold on feta with this combination of ingredients, too. The colors are so pretty and I'm sure the flavors are even better.

  12. I love the idea of marinading peppers! People always think to marinade meat, but never veg. This looks like a lovely combination of flavors and textures.

  13. I'm absolutely making this as soon as possible! YUM!

  14. I love each ingredient in this dish so together this would probably make a meal for me!

  15. I was just thinking that I needed a new salad recipe and here you go and provide a great one! I have this ready in the refrig for dinner tonight, but I keep sneaking a bite….it's delicious.

    I also thought that to give a little different twist, it might be good to grill the peppers and then add to the salad.

    Teresa in Texas

  16. the marinated peppers just made my mouth water!! Sounds delicious. And I'm glad you had a great trip.

  17. Kalyn –

    I made this and marinated it for 2 days (after an unplanned dinner out last night). And put it into a pita pocket! Delicious!

    Sarah

  18. Thanks Sarah. Good to know that longer marinating time will work.

  19. This one is a keeper. I added 1 tsp. Allepo pepper to the final marinade and fresh oregano to enhance the Mediterranean flavor. Thanks!

    Sandra

  20. Sandra, great additions!

  21. We had this for dinner tonight. Oh my this is being moved to my Tried and Approved board on Pinterest. It is delish and my grand kids loved it too. I could not let the Marinate go to waste so I put 3 sliced Zucchini in for about 10 min after making the salad then of to the B.B.Q. Thanks for a new favorite.

  22. Jan, so glad you enjoyed it. I like the idea of marinating zucchini in the leftover marinade too!

  23. This looks absolutely delicious! The peppers are marinating right now 🤗 I’m wondering if I could swap out the black olives with kalamatas? We shall see! 

    Thanks for the recipe!

Leave a comment »