Chickpea Salad Is Quick and Easy

This salad is light, refreshing, so easy to make.

You could easily double or triple this recipe for a group, and it still won’t take long to make. Rachel Marek/TNS

This easy no-cook chickpea salad comes together quickly, making it the perfect choice on busy days. Red wine vinegar brightens the dish, while feta adds a tangy, slightly salty flavor.

Bell Pepper and Feta Chickpea Salad

Active Time: 10 minutes Total Time: 10 minutes

Serves 2

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon Italian seasoning
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup diced red bell pepper
• 1/4 cup chopped pitted Kalamata olives
• 2 tablespoons crumbled feta cheese

Whisk oil, vinegar, and Italian seasoning in a medium bowl. Add chickpeas, parsley, bell pepper, and olives; toss to coat. Sprinkle with feta.

Recipe nutrition per serving: 401 Calories, Total Fat: 21 g, Saturated Fat: 4 g, Cholesterol: 8 mg, Carbohydrates: 39 g, Fiber: 9 g, Total Sugars: 4 g, Protein: 13 g, Sodium: 387 mg, Potassium: 525 mg, Phosphorus: 202 mg, Iron: 4 mg, Folate: 43 mcg, Calcium: 166 mg, Vitamin A: 2479 IU, Vitamin C: 68 mg, Vitamin D: 2 IU.

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