Chickpea and Red Pepper Salsa

Chickpea and Red Pepper Salsa
Yunhee Kim
Serves 6
preparation
10
minutes
cooking
10
minutes

Ingredients

1
15-ounce can chickpeas, rinsed and roughly chopped
4
scallions, sliced
1
cup
arugula, chopped
2
jarred roasted red peppers, chopped (1/4 cup)
2
tablespoons
fresh lemon juice
2
tablespoons
extra-virgin olive oil
kosher salt and black pepper
dippers (such as toasted pitas and grilled flat bread)

Directions

  1. In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.
Sara Quessenberry
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 45
  • Protein 3 g
  • Carbohydrate 8 g
  • Sugar 1 g
  • Fiber 2 g
  • Fat 5 g
  • Sat Fat 1 g
  • Sodium 317 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.