Marinated Pepper Salad with Garbanzos

email

Twitter

Facebook

Pinterest

Yummly

Marinated Pepper Salad with Garbanzos features sweet mini-pepper rings that are marinated for 24 hours and then combined with garbanzos, olives, and Feta!

PIN Marinated Pepper Salad to try it later!

I posted this Marinated Pepper Salad  with Garbanzos in 2006 when I had recently met Utah blogger Erin of Erin Eats. After 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 salad, but now I’m 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, and you’re only eating the amount of marinade that clings to the peppers if you eat them plain.

How to Make Marinated Pepper Salad with Garbanzos:

(Scroll down for complete recipe with nutritional information.)

1. First make the marinated peppers. I always have Sweet Mini-Peppers in the fridge, so I used them instead of bell peppers. Cut peppers into rings and discard seeds and stem ends.
2. Combine vinegar, olive oil, garlic, salt or Vege-Sal (affiliate link), and pepper and pour over peppers.
3. Put the peppers in a small Ziploc bag and marinate them overnight in the fridge.
4. The next day when you’re going to make the salad, drain the pepper, catching the marinade in a bowl or large measuring cup.
5. Whisk together some olive oil and a little bit of the marinating liquid to make the dressing for the salad.
6. Rinse one can of garbanzo beans, and let them drain well.
7. While the beans drain, cut olives in half; then mix them with the drained beans.
8. Then stir in the drained peppers and desired amount of dressing.
9. 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 Fish.

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 Salad with Peppers from Kalyn’s Kitchen

Print

Marinated Pepper Salad with Garbanzos

Yield Makes 4 servings

Prep Time 1 day 20 minutes

Total Time 1 day 20 minutes

This Marinated Pepper Salad has garbanzos, olives, and Feta, and this 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:

• one 15 oz. can garbanzo beans (chickpeas) rinsed and drained well
• one 6 oz. can black olives, drained well and cut in half lengthwise
• 2 T olive oil
• 2 T marinade from peppers (to taste)
• 1/4 cup crumbled Feta cheese

Instructions

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 (affiliate link), 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 crumbled 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

Nutritional information is for the finished salad and doesn't include all the marinating liquid, since only a small amount of that is used. Recipe inspired by Marinated Peppers from Erin Eats.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 3.4gTrans Fat: 0gUnsaturated Fat: 12.4gCholesterol: 8.3mgSodium: 957mgCarbohydrates: 35gFiber: 11gSugar: 10gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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 original South Beach Diet. 

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type 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.

email

Twitter

Facebook

Pinterest

Yummly