Roasted Pepper-and-Chickpea Salad

recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Caloriesfromfat 28 %
Fat 5.6 g
Satfat 0.7 g
Monofat 3 g
Polyfat 1.3 g
Protein 7.6 g
Carbohydrate 26.6 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 302 mg
Calcium 56 mg

Ingredients

1/2 cup vertically sliced red onion
1/3 cup minced fresh cilantro
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
3 red bell peppers, roasted, peeled, and cut into thin strips
1 garlic clove, crushed
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Preparation

Combine all ingredients in a medium bowl, and toss salad well.

May 1998