A wide shot of a round white platter displaying a salad with chopped red and yellow peppers, garbanzo beans, onion, tomatoes and cucumber. Salad is garnished with microgreens and slices of lime.

Mediterranean Rainbow Pepper Salad

A wide shot of a round white platter displaying a salad with chopped red and yellow peppers, garbanzo beans, onion, tomatoes and cucumber. Salad is garnished with microgreens and slices of lime.

Mediterranean Rainbow Pepper Salad

A Greek-inspired salad featuring red and yellow peppers, cherry tomatoes, cucumber, garbanzo beans, and quinoa in a light citrus-herb dressing.
 Farmers Market Food Navigator
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course Salads, Sides
Cuisine Mediterranean

Ingredients
  

  • 1 cup quinoa, couscous, or farro, cooked
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • ½ cup cherry tomatoes, quartered lengthwise
  • ½ cup cucumber, chopped
  • 1 bunch green onions, sliced
  • One (15.5-ounce) can garbanzo beans, drained and rinsed
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • 1 teaspoon cumin
  • ¼ cup parsley, chopped
  • salt and pepper, to taste

Instructions
 

  • Add quinoa, red and yellow bell peppers, tomatoes, cucumber, green onions, and garbanzo beans to a large serving bowl.
  • Add lemon juice, olive oil, cumin, and parsley to a small bowl. Whisk until well combined.
  • Pour dressing over salad and mix until well coated.
  • Season with salt and pepper.
  • Chill in refrigerator for 1-2 hours to let flavors develop. Serve cold.

Notes

Change it Up
  • Try adding sliced green or black olives, or avocado.
  • Top with crumbled feta cheese or toasted almonds.

Nutrition

Calories: 130calCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 80mgFiber: 3g
Keyword 15 Minutes or Less, Cucumber, Summer, Vegan, Vegetarian
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