Directions:
- Drain and rinse chickpeas. If making your own allow them to cool.
- Remove rosemary from stem and finely chop all herbs. Zest 1 or 2 lemons depending on how lemony you want your salad and squeeze them to remove juice.
- In a mixing bowl add lemon juice and zest, olive oil and herbs and whisk to blend. Add chickpeas and chopped peppers and stir to combine. Season with salt and pepper to taste.Chill or serve at room temperature Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.38 Kcal (617 kJ) | ||
| Calories from fat | 103.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 18% | |
|---|---|---|---|
| Sodium | 177.4mg | 7% | |
| Potassium | 204.22mg | 4% | |
| Total Carbs | 8.77g | 3% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 23.6mg | 39% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 231.91 Kcal (971 kJ) | ||
| Calories from fat | 162.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.07g | 18% | |
|---|---|---|---|
| Sodium | 279.15mg | 7% | |
| Potassium | 321.36mg | 4% | |
| Total Carbs | 13.8g | 3% | |
| Sugars | 3.83g | 10% | |
| Dietary Fiber | 3.88g | 10% | |
| Protein | 3.57g | 5% | |
| Vitamin C | 37.2mg | 39% | |
| Iron | 1.1mg | 4% | |
| Calcium | 30.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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