Chickpea Salad With Roasted Red Peppers, Tomatoes, And Basil

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* Exported from MasterCook *

 

Chickpea Salad With Roasted Red Peppers, Tomatoes, And Basil

 

Recipe By : Pasta East to West by Nava Atlas, page 200

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces canned chickpeas -- drained and rinsed

10 jarred roasted red peppers with liquid -- up to

12-ounces

3 medium firm ripe tomatoes -- diced

1 large celery stalk -- diced

1/4 cup chopped fresh basil -- to taste, up to 1/2

1/2 lemon -- Juice of

1 tablespoon extra-virgin olive oil

Freshly ground black pepper

Green or red leaf lettuce -- torn, as needed

 

4 to 6 servings

 

This easy salad is a great companion to many Italian-style or fusion pasta

dishes, especially if the meal needs a protein boost.

 

Place the chickpeas in a serving bowl. Pour the liquid from the red

peppers over them, then cut the red peppers into strips. Combine them with

the chickpeas, followed by the tomatoes, celery, basil, lemon juice, and

oil. Season to taste with pepper, and toss well.

 

To serve, line individual plates with 2 or 3 lettuce leaves, and spoon some

of the salad over them.

 

Calories: 201, Carbohydrate: 31 g, Total Fat: 4 g, Cholesterol: 0 g,

Protein: 8 g, Sodium: 21 mg

 

 

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