Marinated Bell Pepper Salad

This Bell Pepper Salad features sweet mini-pepper rings that are marinated for 24 hours and then combined with garbanzos, olives, and Feta! See tips in the recipe if you’d like to make a low-carb version of this tasty salad.

PIN Marinated Bell Pepper Salad to try it later!

I posted this Marinated Bell Pepper Salad after I met Utah blogger who’d posted a recipe for marinated peppers. And even though this tasty salad also has garbanzos, olives, and Feta Cheese, trust me when I say this salad is all about the bell peppers that are marinated in tasty balsamic vinegar before they get turned into a salad that uses some of the marinating liquid in the dressing. The salad I came up with tasted like the best antipasto salad you’ve ever eaten. The marinated peppers would also be great just to keep in the fridge to add to any type of green salad.

What ingredients do you need for this recipe?

• sliced sweet mini-peppers (or use strips of bell pepper)
• balsamic vinegar
• olive oil
• cloves garlic, sliced
• Vege-Sal (affiliate link), or use a smaller amount of salt
• coarse ground black pepper
• canned garbanzo beans (chickpeas)
• canned black olives
• marinade from peppers (to taste)
• crumbled Feta cheese

What if you don’t have sweet mini-peppers?

If you have regular red, yellow, or orange bell peppers you can cut out the seeds, cut them in strips, and marinate them to use in this salad. Either pepper option will be delicious!

How can you make a low-carb version of this salad?

If you love the idea of marinated bell peppers but don’t want the carbs from the garbanzo beans, you can make a delicious pepper salad using the bell peppers, two cans of olives, and the Feta cheese. 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 this salad:

(Scroll down for complete recipe with nutritional information.)

1. First make the marinated peppers. I used Sweet Mini-Peppers but use bell peppers cut in strips if you prefer. Cut peppers into rings or strips 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 Salads with Peppers, Olives, or Garbanzo Beans:

Antipasto Chopped Salad from Kalyn’s Kitchen
Summer Chopped Salad with Garbanzo Beans from Mountain Mama Cooks
Tapas Salad with Peppers, 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

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Yield: Makes 4 servings

Marinated Bell Pepper Salad

Prep Time 1 day 20 minutes

Total Time 1 day 20 minutes

This Marinated Bell 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

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. Check the suggestions above to make a low-carb version.

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

Historical Notes for this Recipe:
This recipe was first posted in 2006. It was updated in 2012 with better photos and was updated and improved in 2021.

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