Bell Peppers, Cucumber And Chickpea Salad – a delicious recipe with lime juice, red wine vinegar, olive oil, vegetable oil, oregano, mint. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeno, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
2
When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.
369
kcal
Calories
31
g
Fat
21
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1/4 cup lime juice, fresh-squeezed, 1 tablespoon red wine vinegar, 1/4 cup olive oil, 1/4 cup vegetable oil, and more.
Yes, Bell Peppers, Cucumber And Chickpea Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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