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Cumin Spiced Chick-Pea Salad with Bell Pepper

 
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242

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Yield

8

servings

Prep

10

min

Cook

0

min

Ready

12

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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
*
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.

 

* not incl. in nutrient facts

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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?

 

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