Chickpea Salad With Marinated Peppers
Recipe: #23167
March 18, 2016
Categories: Salads, Vegetable Salad, Beans, Chickpeas/Garbanzo, Peppers, French, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (119.1 g)
- Calories 96
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 5.9 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 2.6 g
- Sugars - 4.1 g
- Protein - 1.6 g
- Calcium - 26.5 mg
- Iron - 0.9 mg
- Vitamin C - 78.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Start by cooking the peppers.
Step 2
Cut in half, remove seeds and white parts, and place in a large baking dish, bulging portion on top.
Step 3
Brush olive oil with a brush.
Step 4
Add 3 garlic cloves with skin, just split.
Step 5
Add a little water.
Step 6
Bake for 30 minutes at 400 ° , then cover with foil, and bake an additional 30 minutes at 300 degrees.
Step 7
When the peppers are very tender, remove from oven and let cool.
Step 8
Peel and cut into strips.
Step 9
Keep the cooking liquid.
Step 10
In a large bowl, combine the chickpeas, drained and rinsed well with cold water.
Step 11
Add pepper strips and pan juices.
Step 12
Peel and chop, finely chop garlic and shallot, and add them.
Step 13
Stir, then cover with plastic wrap, and place in the fridge overnight. add a T balsamic vinegar stir serve.
Tips
No special items needed.
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