Chickpea and Red Pepper Salsa

Name: Chickpea and Red Pepper Salsa
Total time: 10 min
Yield: Serves 6
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)

60 Ratings
1 Review

By Sara Quessenberry

Gallery

Credit: Yunhee Kim

Recipe Summary

hands-on:

10 mins

total:

10 mins

Yield:

Serves 6

Nutrition Info

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

Step 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.

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Nutrition Facts

Per Serving:

86 calories; protein 3g; carbohydrates 8g; sugars 1g; fiber 2g; fat 5g; saturated fat 1g; sodium 317mg.

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Chickpea and Red Pepper Salsa

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Chickpea and Red Pepper Salsa

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Chickpea and Red Pepper Salsa

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Chickpea and Red Pepper Salsa