To save time, look for preroasted peppers in your store’s prepared foods section, or in jars.
Recipe Ingredient Details:
2 cups cooked chickpeas (rinsed and drained)
2 roasted jalapeno or Anaheim peppers (peeled, seeded, and julienned)
1/2 cup red bell pepper (finely diced)
1/2 cup yellow bell pepper (finely diced)
3/4 teaspoon ground cumin
3 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 cup fresh flat-leaf parsely (finely chopped)
1/4 cup fresh chives (finely chopped)
4 cups arugula
1 large heirloom tomato (sliced)
Combine all ingredients except arugula and tomato in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
Add arugula to chickpea mixture and toss. Arrange one tomato slice near 10 o’clock on each plate (top left). Arrange arugula mixture in center and serve.
Recipe Additional Notes:
PER SERVING: 237 cal, 14g fat (10g mono, 2g poly, 2g sat), 0mg chol, 5g protein, 23g carb, 5g fiber, 186mg sodium.
Mon, 2013-06-03 18:43