Directions:
- Broil pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 20 minutes.
- Peel off and discard charred skin. Remove stem and seeds; chop pepper. In a large bowl, combine the pepper, garbanzo beans, tomatoes and basil. In a small bowl, whisk the oil, lemon juice, vinegar, salt, lemon peel and pepper. Pour over bean mixture; toss to coat. Chill until serving. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.97 Kcal (486 kJ) | ||
| Calories from fat | 66.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 11% | |
|---|---|---|---|
| Sodium | 298.66mg | 12% | |
| Potassium | 356.86mg | 8% | |
| Total Carbs | 10.27g | 3% | |
| Sugars | 4.89g | 20% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 53.5mg | 89% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 78.98 Kcal (331 kJ) | ||
| Calories from fat | 45.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 11% | |
|---|---|---|---|
| Sodium | 203.39mg | 12% | |
| Potassium | 243.02mg | 8% | |
| Total Carbs | 6.99g | 3% | |
| Sugars | 3.33g | 20% | |
| Dietary Fiber | 1.92g | 11% | |
| Protein | 1.79g | 5% | |
| Vitamin C | 36.4mg | 89% | |
| Iron | 0.3mg | 3% | |
| Calcium | 15.5mg | 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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