Cumin Spiced Chick-Pea Salad with Bell Pepper
291
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Ingredients
| Dressing: | |||
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | cloves |
garlic
small, or to taste |
|
| ¼ | teaspoon |
salt
or to taste |
|
| 1 ¼ | teaspoons |
ginger root
peeled and freshly grated |
* |
| ¼ | teaspoon |
cayenne pepper
or to taste |
* |
| ⅓ | cup |
olive oil
or more to 1/2 cup |
|
| Salad: | |||
| 76 | ounces |
chickpeas (garbanzo beans)
4 19-ounce cans, rinsed and drained well |
|
| 1 | each |
sweet yellow bell peppers
finely chopped |
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| ¾ | cup |
cilantro
finely chopped, or to taste |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
* |
Directions
For making the dressing:
In a bowl whisk together vinegar, lemon juice, garlic, gingerroot, cumin, cayenne, and salt and pepper to taste.
Add oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl stir together chick-peas, bell peppers, scallions, cilantro.
Toss with dressing, cover and refrigerate overnight.
Nutrition Facts
Serving Size 342g (12.1 oz)Amount per Serving
Calories 43326% of calories from fat
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 928mg
39%
Total Carbohydrate
23g
23%
Dietary Fiber 13g
53%
Sugars g
Protein
29g
Vitamin A 12%
•
Vitamin C 125%
Calcium 10%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
