I often make this to serve with a light pasta dish such as Pasta with Asparagus (page 67).
Recipe information
Yield
4 servings
Ingredients
One 20-ounce can chickpeas, drained and rinsed
One 12-ounce jar roasted red peppers, drained and cut into strips
Juice of 1/2 to 1 lemon, or to taste
1 tablespoon extra-virgin olive oil
Freshly ground pepper to taste
Dark green lettuce leave
Preparation
Step 1
Combine the chickpeas, red peppers, lemon juice, and olive oil in a mixing bowl and toss together. Season with pepper and toss again.
Step 2
Line individual plates or shallow bowls with a few lettuce leaves and divide the salad among them.
nutrition information
Step 3
Calories: 211
Step 4
Total Fat: 4g
Step 5
Protein: 6g
Step 6
Carbohydrate: 35g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 307mg
