Sunday, May 29, 2011

Lemon Chickpea Salad With Roasted Red Peppers

I love Sprouts.  Or actually any place that has bulk isles, but Sprouts in particular.  A few weeks ago, on a whim, I bought about 1 lb of dry chick peas and have been meaning to make something with them.  Of course, there is always yummy Indian food, but since summer is closing in, I wanted something light and summery.  I found this recipe online and decided to try it out.

Chickpeas are treated just like any dry bean, you have to soak them for a few hours (I soaked them overnight) and them cook them for about 2 hours.  Watch out for high boil, or you wind up with a marshmallow monster trying to get you:

The recipe is super simple, and the flavors are amazing.  The one complaint is that I was not able to slice the lemon thin enough for my taste.  When I make this again, I may just use the zest and lemon juice, not the slices.  

Lemon Chickpea Salad With Roasted Red Peppers

from Honest Cooking: Jessica Smith


2 large red peppers
1/2 a lemon, halved lengthwise
3 Tbsp. olive oil
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/3 cup fresh basil, chopped
3 cups cooked chickpeas (rinsed and drained if using canned)
salt and pepper


  1. Turn on the oven’s broiler and line a baking sheet with foil. Cut red peppers in half and discard core and seeds. Place red pepper halves, skin-side up, on the baking sheet, brush a small amount of olive oil and cook under the broiler until the skins blister and blacken, 5-10 minutes. Remove the pan from the oven and fold and seal the foil around the peppers, allowing them to steam while preparing the remaining ingredients.
  2. Cut the lemon into very thin slices (the thinner the better, as these will be added directly to the salad), discarding the seeds. Combine the lemon slices, olive oil, garlic, parsley and basil in a large bowl and stir well.
  3. Remove the blackened skins from the red peppers and cut the peppers into long, thin slices. Add the peppers and chickpeas to the dressing and toss to combine. Add salt and pepper to taste. Serve immediately or refrigerate up to 24 hours before serving
We had this , plus the Tex-Mex Tabbouleh and some nice bread sticks for a very fulfilling vegetarian dinner :)  Too filling, as hubby couldn't finish (no worries, I did though!)

Nutrition Facts
6 Servings
Weight Watchers PP: 10

Calories 432
Calories from Fat 116
Total Fat 12.9g
Saturated Fat 1.6g
Cholesterol 0mg
Sodium 27mg
Total Carbohydrates 62.3g
Dietary Fiber 17.7g
Sugars 11.5g
Protein 19.7g
Vitamin A 10%
Vitamin C 49%
Calcium 11%
Iron 37%


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