roasted pepper and chickpeas

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Roasted Pepper and Chickpeas

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 8 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large roasted red peppers

3 cups cooked chickpeas

(or 2 cans, drained and rinsed)

1/3 cup chopped fresh parsley

2 tablespoons finely chopped fresh mint or basil

3 tablespoons capers

2 tablespoons fresh lemon juice or red wine vinegar

1/4 teaspoon salt

2 garlic cloves -- minced

4 tablespoons extra virgin olive oil

 

Cut the peppers into ½-inch strips and put in a large bowl with the chickpeas,

herbs, and capers. In a small bowl, whisk together the lemon juice, salt,

garlic, and oil. Pour over the chickpeas. Cover and refrigerate.

 

Servings: 6 to 8.

 

Description:

" for salad, pita, baked potato.... "

Source:

" news 2002-03-20 "

Copyright:

" © 2002 North Jersey Media Group Inc "

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Per Serving (excluding unknown items): 168 Calories; 8g Fat (43.8% calories from

fat); 6g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 102mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : * Put more pizazz in your salad with a topping that goes beyond ordinary

dressing. In fact, this Mediterranean-style mixture can turn an ordinary green

salad into a meal. Low in calories and high in fiber, it's the perfect light

lunch to get you in shape for spring. *I like to make this once a week and keep

it in a covered container in the refrigerator. It will keep for about five days.

Try substituting different beans and herbs to suit your taste. Or how about

stuffing it in a pita, or trying it as a topping for pasta, rice, or baked

potato?

 

Nutr. Assoc. : 0 0 0 0 3383 0 797 0 0 0