Total Time
Prep 5 mins
Cook 0 mins

To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.

Ingredients Nutrition


  1. Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
  2. Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.
Most Helpful

I made 1/2 the recipe using all red bell pepper. Skipped the salt and rinsed the beans and olives to remove any excess salt. I loved this!!! The crunch for the peppers, the creaminess of the chick peas, the saltiness of the olives, the sweetness of the tomatoes, and the tang of the dressing was perfect! Thanks!

Rita~ February 25, 2010

A-1 salad. I love chick peas and this is a great way to enjoy them. I added some feta on top and found it to be very complimentry. Perfect!

Annacia October 01, 2011

This salad was a hit with my friends and family! Very flavorful! I used less about half the oil that it called for and it was still delicious. I poured leftovers on top of some leafy greens the next day to make a different salad and it also tasted great! Made for 123 Hits!

Enjolinfam October 14, 2010