Photo: Anna Pelzer
chickpea salad with roasted red peppers
10 ingredients
openrecipes
I know, chickpea salad? What a letdown, right? Well, what can I say except that there is simply no way to chase and bitterish walnuts in a cookie that is pure brownie awesomeness in the middle, replete with the shiny crackled lid…
Estimated Nutrition (whole recipe, rough)
315
Calories
9g
Protein
16g
Fat
32g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large red peppers, roasted and skinned (
- , if you’re new to this)
- 3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
- 1/4 cup of parsley, chopped
- 2 tablespoons of chopped mint
- 3 tablespoons of capers, rinsed
- 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
- 1/4 teaspoon of salt
- 2 cloves of garlic, minced
- 4 tablespoons of extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes