Chick Pea Salad

"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."
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
photo by K9 Owned photo by K9 Owned
photo by Bayhill photo by Bayhill
photo by Baby Kato photo by Baby Kato
photo by Annacia photo by Annacia
Ready In:




  • Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
  • 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.

Questions & Replies

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  1. I made half the recipe and wish that I had made it all. This was so good. I used orange and yellow sweet peppers and green olives (what I had on hand). This salad was quick and easy to make with excellent flavors and great textures. Thank you Breezer for sharing a recipe that I will make again. Made FYC tag game.
  2. 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!
  3. Great summer salad. Even better the next day! thanks for posting breezermom! Stacy G made for CQ 2017, Turkey.
  4. This was a very good salad. I refrigerated for several hours but it was even better the next day. I'll be making this one again but would definitely leave it overnight Made for CQ4
  5. We really enjoyed this delicious chick pea salad. I let it marinate for about 10 hours and the flavors were wonderful. I added extra red and green bell pepper and green onion. Also, I pitted and quartered the olives instead of halving them. Thank you for sharing! **Made for 2017 Culinary Quest - Turkey for Smok'in Chefs**



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