Tuesday, March 13, 2012

Recipe for Marinated Pepper Salad with Garbanzos, Olives, and Feta

Sweet Mini-Peppers are marinated overnight and then combined with garbanzos, olives, and Feta!

(Updated with step-by-step photos and better photos, March 2012.  I first posted this in 2006 after I met Utah blogger Erin of Erin Eats.)

When Erin featured a recipe for marinated bell peppers, as soon as I read it that Erin's recipe for marinated peppers was something I had to try. I changed Erin's recipe just a bit and then used the peppers and left-over marinade to make this wonderful salad, which tasted like the best antipasto salad you've ever tasted.  I used Parmesan when I first made this back in 2006, but now I am sold on crumbled Feta cheese with this combination.  The marinated peppers would also be great just to keep in the fridge to add to any type of green salad.

I always have Sweet Mini-Peppers in the fridge, so I used them instead of bell peppers.

Put the peppers in a small Ziploc bag and marinate them overnight in the fridge.

The next day when you're going to make the salad, drain the pepper, catching the marinade in a bowl or large measuring cup.

Whisk together some olive oil and a little bit of the marinating liquid to make the dressing for the salad.

Rinse one can of garbanzo beans, and let them drain well.

While the beans drain, cut olives in half and mix them with the drained beans.

Then stir in the drained peppers and desired amount of dressing.

Stir in grated Parmesan and crumbled Feta cheese and serve!  

And here's the original photo from 2006, which as you can see, definitely was in need of improvement! 

Salad with Marinated Peppers, Garbanzos, and Olives
(Makes 4 servings, recipe inspired by Marinated Peppers from Erin Eats.)

Ingredients for Marinated Peppers:
3 cups sliced sweet mini-peppers (or used diced bell peppers)
1/2 cup balsamic vinegar
2 T olive oil
3 large cloves garlic, sliced
1 tsp. Vege-Sal (or use 1/2 tsp. salt)
1/2 tsp. coarse ground black pepper

Instructions for Marinated Peppers:
Cut peppers into rings, cutting towards stem end and discarding stems and seeds. (I used a combination of red, yellow, and orange peppers.) Put peppers into Ziploc bag. Combine vinegar, olive oil, garlic, salt or Vege-sal, and pepper and pour over peppers. Allow to marinate in refrigerator 24 hours, turning occasionally.

Ingredients for Salad:
1 can garbanzo beans (chickpeas) rinsed and drained well
1 can black olives, drained well and cut in half lengthwise
1 T olive oil
1-2 T marinade from peppers (to taste)
1/4 cup shredded Parmesan or feta cheese

Instructions for Salad:
Drain peppers and save 2 T of marinade. Combine olive oil and reserved marinade, starting with smaller amount of marinade and tasting until it seems strong enough for you.

Rinse garbanzos well (until no more foam appears) and let drain at least 10 minutes. Drain olives and cut in half lengthwise, then combine drained garbanzos and olives.  Add the marinated peppers and desired amount of dressing.  (Some marinade will stick to the peppers, so you may not need all the dressing.  Gently stir in shredded Parmesan or Feta and serve.

This will keep in the refrigerator for a day or two, although I would add the cheese right before you serve it.

South Beach Suggestions:
This salad would be a great dish for any phase of the South Beach Diet. You could add diced chicken to make it a main dish salad if desired. It would be a good side dish for something like Grilled Chicken with Balsamic Vinegar, Greek Meatballs, or Almond and Parmesan Baked Tilapia.

More Salad Ideas with Peppers, Olives, or Garbanzo Beans:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Kalyn's Favorite Antipasto Salad from Kalyn's Kitchen
Tapas Salad with Grilled Bell Pepper, Olives, and Capers from Kalyn's Kitchen
Chopped Greek-Style Salad with Red, Yellow, and Orange Bell Peppers from Kalyn's Kitchen
Garbanzo Salad with Olives and Herbs from Kalyn's Kitchen
Lemon Drizzled Chickpea and Sweet Pepper Arugula Salad from Picky Palate
Summer Chopped Salad with Garbanzo Beans from Mountain Mama Cooks
Quinoa Salad with Chickpeas, Kalamata Olives, and Mint from Cookin' Canuck
Chickpea Salad with Roasted Red Pepper and Harissa from Healthy Green Kitchen
Quinoa Salad with Roasted Beets, Chickpeas, and Orange from Gluten-Free Goddess
Mediterranean Wheatberry Salad with Lentils and Chickpeas from Food Blogga
(I find these recipes from other blogs using Food Blog Search.)
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Erika said...

Yum! Looks and sounds great! Thanks so much for sharing, I'm looking forward to giving it a try

sher said...

That looks so delicious--and it's so beautiful to look at.

vanessa said...

tasty! i remember those sweet little things you put into the salad. the texture with the garbanzos must be delicious.

btw, welcome back :)

cookiecrumb said...

Just... So happy to hear you had a great trip!!

Jennifer said...

Antipasto in a bowl is the perfect spring supper in my opinion. You know what also might be good in this? Little slivers of prosciutto! I'm already thinking of variations...

Kalyn said...

Erica, Sher, and Vanessa, it was really good, if I do say so myself. CC, I had a lot of fun.

Jennifer, love the idea of adding proscuitto. How about little bits of good salami? Marinated mushrooms? Pieces of asparagus? The possibilities are endless.

Arthi said...

I love peppers, this is a wonderful recipe. I'm going to try this tomorrow. And the picture is awesome !

Barbara said...

Looks delicious Kalyn. I love the idea of combining peppers with chick peas.

Francie said...

This looks like a perfect recipe for the havana, banana and carmen peppers we will harvest from our garden this summer, thank you!!

Kalyn said...

So glad people are liking this. Love the idea of using banana peppers from the garden!

Cookin' Canuck said...

I am definitely sold on feta with this combination of ingredients, too. The colors are so pretty and I'm sure the flavors are even better.

Zesty Cook said...

I love the idea of marinading peppers! People always think to marinade meat, but never veg. This looks like a lovely combination of flavors and textures.

Becky said...

I'm absolutely making this as soon as possible! YUM!

Mrs. L said...

I love each ingredient in this dish so together this would probably make a meal for me!

Unknown said...

I was just thinking that I needed a new salad recipe and here you go and provide a great one! I have this ready in the refrig for dinner tonight, but I keep sneaking a bite....it's delicious.

I also thought that to give a little different twist, it might be good to grill the peppers and then add to the salad.

Teresa in Texas

Becky at VintageMixer said...

the marinated peppers just made my mouth water!! Sounds delicious. And I'm glad you had a great trip.

Sarah Morris said...

Kalyn -

I made this and marinated it for 2 days (after an unplanned dinner out last night). And put it into a pita pocket! Delicious!


Kalyn said...

Thanks Sarah. Good to know that longer marinating time will work.

Sandra said...

This one is a keeper. I added 1 tsp. Allepo pepper to the final marinade and fresh oregano to enhance the Mediterranean flavor. Thanks!


Kalyn said...

Sandra, great additions!

Jan said...

We had this for dinner tonight. Oh my this is being moved to my Tried and Approved board on Pinterest. It is delish and my grand kids loved it too. I could not let the Marinate go to waste so I put 3 sliced Zucchini in for about 10 min after making the salad then of to the B.B.Q. Thanks for a new favorite.

Kalyn said...

Jan, so glad you enjoyed it. I like the idea of marinating zucchini in the leftover marinade too!

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