Grilled Chickpea and Vegetable Salad Recipe

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Ingredients:

Serving

1 red pepper, sliced
1 green pepper, sliced
2 zucchini, sliced
2 cups button mushrooms, trimmed
155 g baby spinach
440 g canned chick-peas, rinsed and drained
3 tbsp basil, shredded
1/2 cup balsamic vinegar
2 tbsp lemon juice
2 tbsp water
fresh ground black pepper

Directions:

To make marinade place vinegar, lemon and lime juice, water and black pepper in a bowl and whisk.
Heat a non stick char grill or fry pan on a high heat. Brush peppers, zucchini and mushrooms with marinade. Add vegetables to grill or pan and cook for 1-2 minutes or until golden.
To serve place spinach leave on serving plated and top with vegetables. Scatter the chickpeas and basil then drizzle with remaining marinade. Serve with crusty wholemeal bread rolls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	188.52 Kcal (789 kJ)
Calories from fat	19.98 Kcal
		% Daily Value*
Total Fat	2.22g	3%
Sodium	47.75mg	2%
Potassium	517.02mg	11%
Total Carbs	32.95g	11%
Sugars	10.8g	43%
Dietary Fiber	7.91g	32%
Protein	9.63g	19%
Vitamin C	79.7mg	133%
Iron	242.8mg	1349%
Calcium	96.3mg	10%

Amount Per 100 g
Calories	63.34 Kcal (265 kJ)
Calories from fat	6.71 Kcal
		% Daily Value*
Total Fat	0.75g	3%
Sodium	16.04mg	2%
Potassium	173.71mg	11%
Total Carbs	11.07g	11%
Sugars	3.63g	43%
Dietary Fiber	2.66g	32%
Protein	3.24g	19%
Vitamin C	26.8mg	133%
Iron	81.6mg	1349%
Calcium	32.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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