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.
Chickpea and Roasted Pepper Salad
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Ingredients
- 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
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 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 
