Red Pepper, Corn and Chickpea Salad Recipe

Red Pepper, Corn and Chickpea Salad Recipe

How To Make Red Pepper, Corn and Chickpea Salad

Filling and fresh, this chickpea salad is loaded with crisp bell peppers and sweet corn, tossed in a honey-lime vinaigrette, for a flavor-packed meal!

Preparation: 20 minutes
Cooking:
Total: 20 minutes

Serves:

Ingredients

  • 15ozchickpeas,(1 can), rinsed, drained
  • 1red bell pepper,diced
  • 2corn ears,cooked, kernels cut from the cob
  • 1cupedamame,cooked
  • 3scallions,white and green parts, finely sliced
  • ¼cuplime juice,fresh
  • 1large garlic clove,minced
  • ¼cupextra virgin olive oil
  • 2tbsphoney
  • tspsalt
  • ¼tspground black pepper
  • 1tspcumin

Instructions

  1. Combine the chickpeas, red pepper, corn, edamame, scallion, lime juice, garlic, olive oil, honey, salt, pepper, and cumin in a large bowl and toss well.

  2. Cover with plastic wrap and refrigerate until ready to serve.

  3. Serve chilled, and enjoy!

Nutrition

  • Calories: 650.22kcal
  • Fat: 22.25g
  • Saturated Fat: 2.69g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 11.61g
  • Polyunsaturated Fat: 4.63g
  • Carbohydrates: 92.27g
  • Fiber: 16.52g
  • Sugar: 25.71g
  • Protein: 27.24g
  • Sodium: 625.22mg
  • Calcium: 100.53mg
  • Potassium: 1176.75mg
  • Iron: 6.29mg
  • Vitamin A: 60.79µg
  • Vitamin C: 55.71mg
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