Grilled Red Pepper & Chickpea Salad
Prep: 15 minutes
Grill: 8 minutes • Serves: 4
2 medium red bell peppers, sliced into 1-inch strips
2 tablespoons olive oil
1 can (15 ounces) low sodium chickpeas, drained and rinsed
1 cup coarsely chopped fresh mint
1/2 cup crumbled feta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 can (15 ounces) low sodium chickpeas, drained and rinsed
1 cup coarsely chopped fresh mint
1/2 cup crumbled feta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon ground cumin
1. Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss bell peppers and 1 tablespoon oil. Place peppers on hot grill rack; cover and cook 8 minutes or until lightly charred, turning once. Transfer peppers to cutting board; cool slightly and cut into 1-inch squares.
2. In medium bowl, toss chickpeas, mint, cheese, lemon juice, salt, black pepper, cumin, bell peppers and remaining 1 tablespoon oil. Makes about 3 cups.
Approximate nutritional values per serving (3/4 cup):
228 Calories, 13g Fat (4g Saturated), 17mg Cholesterol,
577mg Sodium, 20g Carbohydrates, 7g Fiber, 9g Protein