Chickpea, Onion and Red Pepper Salad
A beautiful salad inside and out! Hearty chickpeas, crunchy red peppers, onions, dressed with a light lemony dressing make a perfect salad.
The chickpea, or garbanzo bean, is a beige-colored legume commonly included in Middle Eastern and Indian food. The chickpea is the primary ingredient in hummus, a popular dip for pita chips and vegetables. The dense texture and nutty flavor of the chickpea provide a substance in food that often replaces meat and nuts in vegetarian meals. The dry chickpea is soaked prior to cooking and rinsing the canned chickpea prior to using it improves its digestibility. Including chickpeas in a dietary weight-loss plan provides several benefits.
One cup of chickpeas provides 11.9 g of protein and 10.6 g of fiber.
1 1/2 cups canned chickpeas, drained and rinsed
1 tablespoon Dijon mustard
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 cup red onion, thin sliced
1 red bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon pepper
Place the chickpeas in a large serving bowl. In a different bowl place the mustard. Pour in the lemon juice, olive oil and vinegar. Add the garlic and parsley. Whisk to incorporate the flavors. Place the onion and bell pepper into the bowl with chickpeas. Pour the dressing over the top and toss to coat well. Sprinkle in the salt and pepper. Toss again to mix the seasoning into the salad. Place the salad in the refrigerator for at least 30 minutes. Serve chilled and stir before serving.