Quick and easy salad. Great for barbeques. Use red or yellow bell pepper, whichever you prefer.
Mix cherry tomato halves, diced cucumber, bell pepper strips, and chopped green onion together in a large bowl; add chickpeas and feta cheese and gently stir.
Whisk balsamic vinegar, basil, and olive oil together in a small bowl; drizzle over the salad and stir to coat.
Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
Per Serving: 189 calories; protein 7.5g; carbohydrates 24.3g; fat 7.4g; cholesterol 16.8mg; sodium 438.6mg.