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chickpeas and vegetables in a white bowl
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5 from 2 votes

Marinated Chickpeas with Bell Peppers and Cucumbers

If you’re looking for a side dish that can be made ahead and is great served at room temperature, marinated chickpeas are just the thing! Combined with colorful vegetables and a simple dressing, this dish is naturally vegetarian and gluten-free.
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Prep Time15 mins
Total Time15 mins
Course: Side Dish
Keyword: bbq side dish, easy salad, gluten free, party and entertaining, potluck recipe, vegetarian
Servings: 8
Calories: 75kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Mixing Bowl


  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoon Red Wine Vinegar
  • 2 teaspoon Dijon Mustard
  • 1 teaspoon Honey
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Paprika
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 14 oz cans Garbanzo Beans / Chickpeas, drained and rinsed
  • 1 cup finely diced Red Bell Peppers
  • 1 cup finely diced Cucumbers (preferably a seedless variety like Persian cucumbers)
  • ¼ cup finely diced Red Onion
  • Fresh Basil, chopped (optional)


  • In a large mixing bowl, whisk together olive oil, vinegar, mustard, honey, Italian seasoning, paprika, salt, and pepper.
  • Stir in beans, bell peppers, cucumbers, and red onions until evenly combined.
  • Refrigerate for at least an hour and up to 3 days (the flavors will continue to develop the longer the chickpeas marinate).
  • Stir in basil right before serving. Serve chilled or room temperature.


Salt - The amount of salt needed will vary depending on whether you’re using regular or low-sodium chickpeas. Taste the marinated chickpeas just before serving and stir in a bit more salt as needed.


Calories: 75kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 162mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 662IU | Vitamin C: 25mg | Calcium: 11mg | Iron: 1mg