Perfect for the long weekend with guests or just a simple lunch salad, this recipe packs protein with low calories.
CHICK-PEA, SWEET PEPPER & FRESH BASIL SALAD
(88 cal / 4g protein / 3g total fat / 13g carbohydrates / 138mg potassium)
1 sweet red pepper
1 can (19 oz/540mL) chick-peas, drained (or white kidney beans for a tasty variation).
1 cup diced cucumber
1/4 cup minced red onion
1/4 cup packed chopped fresh parsley
1/4 cup packed chopped fresh basil
1/4 cup lemon juice
1 tbsp olive oil
1 clove garlic, minced
Salt & Pepper
- Roast red pepper over grill or gas flame for 15 minutes, turning often, or in 400F oven for 40 minutes, or until blackened and soft. Peel and seed pepper; chop coarsely. **If you don’t have time to roast the red pepper, you can use a raw sweet red pepper.
- In bowl, combine red pepper, chick-peas, cucumber, onion, parsley and basil.
- In small dish, whisk together lemon juice, olive oil, garlic and pepper to taste; pour over salad and toss lightly. Cover and refrigerate for at lest 15 minutes or up to 1 day.
Makes 8 servings.