realistic recipes for a nutritious kitchen

Kitchen Sink Chickpea Salad [Great for a BBQ] (Video)

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Sometimes the best recipes aren’t recipes at all.

You know what I’m talking about.

The dishes that come together out of necessity because you have hungry mouths to feed and are forced to get creative with what you’ve got.

This is one of those recipes.

Use it as a guideline and then tweak it to work with whatever you already have in the kitchen.

Trust me.  This salad is super flexible.  Enjoy!

Kitchen Sink Chickpea Salad

Yield: 5 servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients:

  • 1 bell pepper, diced
  • ½ red onion, diced
  • 1 clove of garlic, minced
  • ¼ cup olives, chopped
  • 1-15oz can of chickpeas
  • 1 tbsp extra virgin olive oil
  • 1 tbsp plus 1 tsp red wine vinegar
  • ¼ cup chopped basil leaves
  • Salt and pepper to taste

Directions:

Combine bell pepper, red onion, garlic, olives, and chickpeas in a medium bowl.  Add olive oil, vinegar, salt, pepper and basil.  Gently toss it all together and adjust seasonings.  Enjoy!

Makes 2.5 cups (5 1/2cup servings)

Nutritional Analysis

Calories: 144; Total Fat: 5.6g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 20.6g; Dietary Fiber: 3.9g; Sugars: 0.9g; Protein: 4.4g

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6 Responses to “Kitchen Sink Chickpea Salad [Great for a BBQ] (Video)”

  1. #
    1
    randy — July 1, 2012 @ 8:50 pm

    Good recipe. I made this with fresh fennel, cannellini beans, fresh red bell peppers, onion, garlic and lime juice. I think I will use this a lot. Thanks

  2. #
    2
    Nancy — July 5, 2012 @ 8:14 pm

    This is one of my go-to recipes! I always have a can of chickpeas in the pantry. I will mix it up with finely chopped peppers, onion, carrots, and any other veggie I have on hand. Mix it with some balsamic dressing and let it sit overnight. I find the flavors are so much better when it has time to sit in the fridge. This is a bean salad I dump right on top of a bed of lettuce for an instant lunch. You are right, you can’t mess this recipe up! It works no matter what you throw in. :-)

  3. #
    3
    Cecilia — July 9, 2012 @ 7:34 am

    I’m assuming it’s 1/4 CUP basil?

    • #
      3.1
      Dani — July 9, 2012 @ 10:25 am

      Yes it is! I just adjusted the recipe…

  4. #
    4
    Dale Elizabeth — August 6, 2012 @ 3:05 pm

    Hi Dani!

    I used 3 small one each yellow, red and orange pepper. I also added some sundried tomato chopped very well and only 1/4 red onion. One handful finelly chopped basil. I was out of olives, but added some pre-sliced calamata black olives, 2 Tbsp, after going to the grocery store. Really yummy combo!!! Let sit for a few hours. I find it taste better the next day.

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    5
    Lori — May 7, 2014 @ 6:25 pm

    I love this recipe. I make it almost weekly, and eat it over a bed of greens and kale. I also swap various ingredients. Thank you, Dani for a really great site and yummy, clean recipes. You’re my go to now, and further more, your videos are great. The perfect mix of professionalism, charm, brevity and thoroughness.

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