Chickpea, Pine Nut and Red Pepper Salad
Chickpea, Pine Nut and Red Pepper Salad might be just the main course you are searching for. This gluten free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $1.32 per serving. One serving contains 325 calories, 13g of protein, and 17g of fat. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes roughly 45 minutes. 9 people were glad they tried this recipe. Head to the store and pick up canned chickpeas, pine nuts, low-fat salad dressing, and a few other things to make it today. Overall, this recipe earns a spectacular spoonacular score of 89%. Similar recipes include White Bean and Red Pepper Salad with Pine Nut Dressing, Roasted Red Pepper & Pine Nut Dip, and roasted red pepper and sun-dried tomato bruschetta with toasted pine-nut puree and goat cheese gremolata.
Servings: 4
Ingredients:
2 15.5-oz. cans chickpeas, rinsed and drained
3 green onions, chopped
¼ cup Good Fat Dressing
1/3 cup pine nuts
½ cup chopped jarred roasted red peppers
Equipment:
frying pan
bowl
Cooking instruction summary:
In small dry skillet, toast pine nuts over medium-low heat, stirring occasionally, until fragrant, 5 minutes. Set aside to cool.Meanwhile, in large storage bowl or container, combine remaining ingredients and toss gently. Add toasted pine nuts and toss again. Use within 2 or 3 days.
Step by step:
1. In small dry skillet, toast pine nuts over medium-low heat, stirring occasionally, until fragrant, 5 minutes. Set aside to cool.Meanwhile, in large storage bowl or container, combine remaining ingredients and toss gently.
2. Add toasted pine nuts and toss again. Use within 2 or 3 days.
Nutrition Information:
covered percent of daily need
