VCE-Chickpea and Roasted Pepper Salad

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Chickpea and Roasted Pepper Salad

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

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2 large red peppers -- roasted

3 cups cooked chickpeas -- rinsed if canned

1/4 cup chopped parsley

2 tablespoons chopped mint

3 tablespoons capers -- rinsed

1 1/2 tablespoons fresh lemon juice or red wine or sherry

vinegar

Salt

2 garlic cloves -- minced

4 tablespoons extra virgin olive oil

 

Cut the peppers into 1/2-inch-wide strips and put them in a large bowl with the

chickpeas, most of the herbs, and the capers. In a

smaller bowl, whisk together the lemon juice, 1/4 teaspoon salt, the garlic, and

the oil. Pour it over the chickpeas and combine.

Cover and refrigerate or serve right away, garnished with the remaining chopped

herbs.

 

Description:

" A Spanish-inspired salad that can be enhanced by surrounding it with

olives, hard-cooked eggs, fresh tomatoes, and sliced Manchego "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/11/01 "

 

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Per Serving (excluding unknown items): 341 Calories; 17g Fat (43.1% calories

from fat); 12g Protein; 38g Carbohydrate; 6g Dietary

Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat;

1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0