• Chickpea, Sweet Pepper & Fresh Basil Salad Recipe

    Chickpea, Sweet Pepper & Fresh Basil Salad Recipe

    Perfect for the long weekend with guests or just a simple lunch salad, this recipe packs protein with low calories.


    (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


    1. 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.
    2. In bowl, combine red pepper, chick-peas, cucumber, onion, parsley and basil.
    3. 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.

Leave a reply

Cancel reply