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Easy Chickpea Salad

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Submitted by Piejean

A simple yet tasty garbanzo bean salad.

YIELD

10 servings

PREP

10 min

COOK

0 min

READY

70 min

Ingredients

40 1156
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned, or 4 1/2 cups fresh, cooked
6 6
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
trimmed and finely sliced
2 3E+1
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
finely ground
2 3E+1
TABLESPOONS ML CILANTRO
minced
1 1
FRESH FRESH GREEN CHILI PEPPERS
or green pepper, minced *
¼ 1.3
TEASPOON ML CAYENNE PEPPER

Directions

Pour contents of chickpea cans or home-cooked chickpeas into a saucepan.

Bring to a boil.

Drain, discarding liquid. (You can skip this step if you’ve just cooked your chickpeas).

In a serving bowl, combine chickpeas with the other ingredients.

Mix well and set aside, unrefrigerated, for 1 hour.

Mix again. Serve cold or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 146 9% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 596mg 25%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 22%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 13%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 

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