Directions:
- Rinse and drain chickpeas.
- Drain artichoke hearts and cut into smaller pieces.
- Chop onion and bell pepper.
- Whisk together oil, vinegar, lemon juice, parsley, and cayenne.
- Pour dressing over vegetables and stir to coat.
- Allow salad to marinate for a few hours or overnight.
- I do not add salt. Canned vegetables are salty, anyway (which is one reason I rinsed the chickpeas), but since the dressing is vinegar, lemon juice, and cayenne, you really don't need to add any salt.
- You can also use fresh or dried-and-cooked chickpeas instead, of course.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.25 Kcal (378 kJ) | ||
| Calories from fat | 30.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Sodium | 18.26mg | 1% | |
| Potassium | 201.23mg | 4% | |
| Total Carbs | 11.38g | 4% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.1mg | 40% | |
| Calcium | 18.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 150.99 Kcal (632 kJ) | ||
| Calories from fat | 51.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 5% | |
|---|---|---|---|
| Sodium | 30.55mg | 1% | |
| Potassium | 336.67mg | 4% | |
| Total Carbs | 19.03g | 4% | |
| Sugars | 4.64g | 11% | |
| Dietary Fiber | 4.18g | 10% | |
| Protein | 5.98g | 7% | |
| Vitamin C | 33.3mg | 33% | |
| Vitamin A | 0.6mg | 13% | |
| Iron | 11.9mg | 40% | |
| Calcium | 30.6mg | 2% | |
* 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.
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