Staff
Rich in vitamin C and iron, this is a terrific make-ahead snack or light lunch. To cut down preparation time, use store-bought roasted peppers or substitute sliced tomatoes.
Recipe Yield:
4 servings
Recipe Calories:
258
Recipe Ingredient Details:
2 cloves garlic, minced
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
3 tablespoons capers
Salt and pepper (to taste)
2 roasted red peppers, seeded and sliced
1 14-ounce can artichoke hearts, drained and quartered
1 16-ounce can chickpeas (garbanzos), drained and rinsed
Recipe Instructions:
In a small bowl, whisk together garlic, lemon juice, olive oil, and capers. Add salt and pepper to taste. Set aside.
Arrange peppers and artichokes in a medium-size container. Cover with chickpeas. Pour dressing over vegetables and toss lightly. Cover and refrigerate.
Recipe Additional Notes:
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 
Thu, 2012-07-12 17:58
