Bell Pepper and Chickpea Salad

Ingredients

  • 1 tbsp lemon
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp tahini
  • 2 tbsp white wine vinegar
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 can chickpeas, drained and well-rinsed
  • 1 cucumber , peeled and diced
  • 2 cups lightly packed parsley, finely chopped
  • ½ cup raisins

Directions

Place all ingredients in a large bowl and mix well.
Store leftovers in fridge for up to 3 days

  • Ingredients15
  • Servings4
  • Calories379

Nutrients Per Serving

  • Nutrients per serving (approx.)
  • Calories: 379
  • Protein: 12 g
  • Fat: 20 g
  • Carbohydrate: 44 g
  • Fiber: 8 g
  • Sodium: 584 mg
  • Potassium: 707 mg

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