Roasted Pepper-and-Chickpea Salad

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Yield
4 servings (serving size: 1 cup)
May 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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

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