Chickpea, Cucumber, and Roasted Bell Peppers Salad
An easy and delicious Garbanzo Bean or Chickpea Salad seasoned with an aromatic and perfectly flavored balanced vinaigrette.
Ingredients
- 2 15- ounce cans Chickpeas or Garbanzo Beans (low sodium preferrerinsed and drained, or 3 cups cooked chickpeas
- 1-10 ounce jar of Roasted Bell Peppers chopped
- 1 cup fresh flat-leaf parsley chopped, about 1 bunch
- 1/2 cup chopped celery plus leaves about 2 ribs
- 1/2 cup chopped red onion
- 3 tablespoons Noubess Lemon Infused Extra Virgin Olive oil
- ¼ teaspoon fresh lemon juice
- 1 teaspoon Noubess Garlic and Herb Seasoning
- 1/4 teaspoon kosher salt
Instructions
- In a large bowl, add the chickpeas, roasted bell pepper, parsley, celery, and red onion. In a small jar with lid, add the infused olive oil, lemon juice, salt, and garlic. Shake vigorously. Season to taste with additional salt if preferred. Add the dressing to the chickpea and veggies mixture and toss to coat evenly. Serve immediately or chill up to 2 days. Before serving, stir mix again.
Nutrition
Serving: 6gramsCalories: 491kcalCarbohydrates: 79gProtein: 27gFat: 10gSaturated Fat: 1gSodium: 2386mgFiber: 26gSugar: 5g
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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