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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
Calories 224 kcal

Ingredients
  

  • 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 drained and rinsed, or use 1 1/2 cups home-cooke chickpeas for every 15 oz. can

Instructions
 

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

Notes

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Nutrition

Calories: 224kcalCarbohydrates: 21gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 25mgSodium: 1602mgPotassium: 256mgFiber: 6gSugar: 0.3gVitamin A: 460IUVitamin C: 23mgCalcium: 207mgIron: 2mg
Keyword Company/Entertaining, Fall, High Fiber, Low Fat, No-Cook, Picnic, Salads, Side Dish, Spring, Summer, Winter
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