Chickpea and Red Pepper Salsa

1 Review
ADD YOUR REVIEW
Yunhee Kim
Hands-On Time
10 Mins
Total Time
10 Mins
Yield
Serves 6
By Sara Quessenberry
July 2009

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)

Nutritional Information

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

How to Make It

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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