Salads

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.
Recipe by Farmers Market Food Navigator
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.
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Cost per servingPer serving$1.03
Makes8 servings
Total timeTotal2 hours 10 minutes
Prep 10 minutes
Prep 10 minutes
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Ingredients

Makes 8 servings. Check items off as you go.
  • 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

Directions

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

Nutrition per serving

1 serving is 1 cup
  • Sodium80mg
  • Calories130
  • Carbohydrates14g
  • Fiber3g
  • Fat7g
  • Protein4g
Serving: 1 cupCalories: 130calCarbohydrates: 14gProtein: 4gFat: 7gSaturated Fat: 1gCholesterol: 0mgSodium: 80mgFiber: 3g
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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