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Chickpeas, Roasted Red Peppers, and Olive Salad

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Chickpea, Roasted Red Pepper, and Olive Salad

Chickpeas, Roasted Red Peppers, and Olive Salad

Jessica Braider
The best of the Mediterranean comes alive in this fun salad that is a medley of flavors and textures that make each bite a little different than the last.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4 servings


  • 4 oz. feta cheese crumbled or diced
  • 1/2 cup pitted kalamata olives chopped
  • 1/2 cup pita chips (store-bought or homemade) (use wheat/gluten-free, if needed),
  • 7 oz. roasted red peppers (sold in a jar or homemade), drained and diced
  • 15 oz. canned chickpeas (garbanzo beans)(or use 1 1/2 cups home-cooke chickpeas for every 15 oz. can) drained and rinsed


  • In a medium serving bowl, combine all of the ingredients in a medium-sized bowl and toss gently.


Nutritional Information Per Serving (% based upon daily values): Calories 255, Total Fat: 12g, 19%; Saturated Fat: 3g, 16%; Cholesterol: 15mg, 5%; Sodium: 1242mg, 52%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 5g, 20%; Sugar: 5g; Protein: 8g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Fall, High Fiber, Low Fat, No-Cook, Picnic, Salads, Side Dish, Spring, Summer, Winter
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