Chickpeas and Mini Sweet Peppers Salad

This colorful and flavorful Chickpeas and Mini Sweet Peppers Salad is very simple and easy to make, protein packed, full of vitamin C and has the required fiber for a meal.

Course Salad

Cuisine American

Keyword mini peppers, mini sweet peppers, peppers salad, small sweet pepeprs salad, small sweet peppers recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 489kcal

Author Gunjan

Ingredients

1 cup chickpeas/garbanzo beans (cooked and drained)
1 cup mini sweet peppers (thinly sliced)
1 cup red onion (coarsely chopped)
1 cup julienned carrots
1/4 cup radish (finely sliced)
1/2 tsp salt
1/4 tsp kala namak/black salt
1 tsp lemon zest
1 tsp orange zest
2 tsp lemon juice
2 tsp freshly squeezed orange juice
2 tbsp toasted pine nuts
1 tbsp scallions or chives

Instructions

Combine all the ingredients in a salad bowl and mix well.
Serve at room temperature or chilled. It can be served as the main course or as a side dish.

Notes

Make sure your orange is ripe and sweet. After taking the orange zest just cut it into half (horizontal similar to lemon) and squeeze 2 tsp orange juice just like we squeeze lemon juice.
If you are using canned chickpeas then measure 1 cup of chickpeas after rinsing and draining. If boiling fresh chickpeas measure the chickpeas after draining.
If serving as a main dish this recipe serves 2 and as side dish it serves 4.
To toast the pine nuts there are 2 ways:
a. Preheat oven at 400 degree Fahrenheit and spread the pine nuts evenly on the cookie sheet and bake for 3-5 minutes or until golden brown. Make sure to stir in intervals.
b. You may use nonstick pan on medium heat evenly and then add pine nuts to it. Keep stirring at regular intervals until the pine nuts are golden brown. (May take 5 -7 minutes).

Nutrition