Chick-pea, Roasted Pepper And Caper Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | 15 1/2-ounce chick-peas | |
| garbanzo beans rinsed | ||
| drained | ||
| 1 | 7-ounce jar roasted peppers | |
| or pimientos drained | ||
| diced | ||
| 1/4 | c | Chopped fresh mint |
| 3 | T | Drained capers |
| 2 | Garlic cloves, minced | |
| 3 | T | Olives oil |
| 1 1/2 | T | Fresh lemon juice |
| Servings |
INSTRUCTIONS
1998 Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Bon Appétit May 1992 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 57
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 2059.4mg
Potassium: 1239.9mg
Carbohydrates: 51.3g
Fiber: 21.5g
Sugar: 1.8g
Protein: 21.8g