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Rainbow Pepper Salad

May 19, 2026

There's a common misconception that salads have to be mostly lettuce and greens, but really, salads come in so many forms! This salad has a grain base under a variety of summer produce and is topped with a simple dressing. It's an easy to customize, potluck crowd-pleaser!

INGREDIENTS

  • 1 cup couscous or quinoa, cooked

  • 1 medium red bell pepper, chopped 

  • 1 medium yellow bell pepper, chopped

  • 1/2 cup cherry tomatoes, quartered

  • 1/2 cucumber, chopped

  • 1 bunch green onions, chopped

  • 1 (15.5-ounce) can of garbanzo beans (chickpeas)

  • 2 tbsp. lemon juice

  • 1/4 cup olive oil

  • 1 tsp. cumin

  • 1/4 cup parsley, chopped

  • Salt and pepper, to taste

INSTRUCTIONS

  1.  Add couscous/ quinoa, 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 well. 

  4. Season will salt and pepper.

  5. Chill in the refrigerator for 1-2 hours, letting flavors develop. Serve cold! 

* Feeling adventurous? Try adding olives, feta, banana peppers, etc.! 

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