Chick-Pea And Roasted Red Pepper Salad

Course : Salads
Serves: 2
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19 ounces chickpeas
1 large sweet red pepper -- roasted
2 medium jalapeno peppers or
2 ounces canned diced green chilies -- drained
1/4 cup fresh basil -- chopped or coriander or basil
2 teaspoons lime or lemon juice

Preparation / Directions:

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


Nutritional Information:

999 Calories (kcal); 16g Total Fat; (14% calories from fat); 53g Protein; 168g Carbohydrate; 0mg Cholesterol; 67mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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