Chickpea, jalapeño and roasted red pepper salad

Name: Chickpea, jalapeño and roasted red pepper salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 540-mL can chickpeas, or 2 cups cooked chickpeas; 1 large sweet red bell pepper, roasted and seeded, or 1/2 340-g jar drained roasted red peppers; 2 jalapenos, or 1/2 127-g can drained diced green chilies; 1/4 cup chopped fresh basil, or cilantro or 1/2 tsp dried basil; 2 tsp freshly squeezed lime or lemon juice, or balsamic or tarragon vinegar

Prep Time10 min
Total Time10 min
Makes2 cups

By Chatelaine

Ingredients

540-mL can chickpeas, or 2 cups cooked chickpeas
1 large sweet red bell pepper, roasted and seeded, or 1/2 340-g jar drained roasted red peppers
2 jalapenos, or 1/2 127-g can drained diced green chilies
1/4 cup chopped fresh basil, or cilantro or 1/2 tsp dried basil
2 tsp freshly squeezed lime or lemon juice, or balsamic or tarragon vinegar

Instructions

Drain canned chickpeas, rinse with cold water and drain again. Place in mixing bowl. Coarsely chop red pepper. Seed and finely chop jalapeños. Add both to chickpeas. Sprinkle with basil. Stir until mixed. Add lime juice and toss. Then add salt and pepper, if needed.

Nutrition (per serving)

Calories 278, Protein 14.6g, Carbohydrates 50.2g, Fat 3.3g, Fibre 7.5g, Sodium 411mg.

With a squirt of lime juice and a hit of heat, this no-fat-added salad has plenty of zip. We've even given pantry options for all the ingredients.

FILED UNDER:

Dinner Healthy Recipes Vegetarian No Cook side dishes lunch vegetables Salads

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