Chickpea and Roasted Pepper Salad
  • 2cloves garlic, minced
  • Juice of 1 lemon
  • 2tablespoons extra-virgin olive oil
  • 3tablespoons capers
  • Salt and pepperto taste
  • 2 roasted red peppers, seeded and sliced
  • 114-ounce can artichoke hearts, drained and quartered
  • 116-ounce can chickpeas (garbanzos), drained and rinsed
  1. In a small bowl, whisk together garlic, lemon juice, olive oil, and capers. Add salt and pepper to taste. Set aside.
  2. Arrange peppers and artichokes in a medium-size container. Cover with chickpeas. Pour dressing over vegetables and toss lightly. Cover and refrigerate.
Recipe Notes
Nutrition Facts
Chickpea and Roasted Pepper Salad
Amount Per Serving
Calories 258
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Facts Per Serving: Calories: 258 calories, % fat calories: 28, Fat: 8g, Saturated Fat: 1g, Cholesterol: 0mg, Carbohydrate: 36g, Protein: 11g, Fiber: 10g, Sodium: 700mg