Quick and Easy Chickpea Salad

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: Serves 3 – 4


4 cups (700g | 24.7oz) cooked and cooled chickpeas* (you could also use canned)
1 large red tomato, diced
2 lebanese cucumbers, finely diced
2 tbsp red onion, finely chopped
3 Bellafina peppers, seeded and diced
2 cloves garlic, minced
the juice of 1 lemon
2 tbsp extra-virgin olive oil
1 tbsp dried oregano
1/2 tsp Himalayan salt
1/2 tsp freshly ground black pepper


Add all the ingredients to a large bowl and toss gently to combine.
Serve immediately or place in the fridge for about an hour to allow flavors to meld.
This salad will keep for up to a few days in the refrigerator.


*You will need 2 cups of dry chickpeas to get 4 cups cooked.

Slightly adapted from a recipe from thehealthyfoodie.com