Chickpea and Red Pepper Salsa

chickpea-red-pepper-salsa
Photo by Yunhee Kim
Chickpea and Red Pepper Salsa 3.7 60 5 1
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  • Serves 6
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 86 calories
    • Calories 45 calories from fat
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 317 mg
    • Protein 3 g
    • Carbohydrate 8 g
    • Sugar 1 g
    • Fiber 2 g

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.

Ingredients

  1. Check 1 15-ounce can chickpeas, rinsed and roughly chopped
  2. Check 4 scallions, sliced
  3. Check 1 cup arugula, chopped
  4. Check 2 jarred roasted red peppers, chopped (1/4 cup)
  5. Check 2 tablespoons fresh lemon juice
  6. Check 2 tablespoons extra-virgin olive oil
  7. Check kosher salt and black pepper
  8. Check 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.

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