Roasted Pepper-and-Chickpea Salad

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 7.6g
  • Carbohydrate: 26.6g
  • Fiber: 4.1g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 302mg
  • Calcium: 56mg

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

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

Only you will be able to view, print, and edit this note.

Add Note

Roasted Pepper-and-Chickpea Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy