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Chickpea Salad with Roasted Peppers

I often make this to serve with a light pasta dish such as Pasta with Asparagus (page 67).

Recipe information

  • Yield

    4 servings

Ingredients

One 20-ounce can chickpeas, drained and rinsed
One 12-ounce jar roasted red peppers, drained and cut into strips
Juice of 1/2 to 1 lemon, or to taste
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
Dark green lettuce leave

Preparation

  1. Step 1

    Combine the chickpeas, red peppers, lemon juice, and olive oil in a mixing bowl and toss together. Season with pepper and toss again.

    Step 2

    Line individual plates or shallow bowls with a few lettuce leaves and divide the salad among them.

  2. nutrition information

    Step 3

    Calories: 211

    Step 4

    Total Fat: 4g

    Step 5

    Protein: 6g

    Step 6

    Carbohydrate: 35g

    Step 7

    Cholesterol: 0mg

    Step 8

    Sodium: 307mg

The Vegetarian 5-Ingredient Gourmet
TagsSaladChickpeaBean and LegumeVegetableMainSideDinnerLunchNut FreeDairy FreeGluten FreeVeganVegetarian5 Ingredients or FewerEasyQuick30 Minutes or LessWeeknight MealsNo-CookCookbooks
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