Okay...I left out the vinigar, used extra cumin and used a little green onion as well. This is lunch tomorrow. (1/2 recipe)
* Exported from MasterCook *
Puerto Rican Chickpea Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups chickpeas, canned -- rinsed and drained
2 ribs celery -- chopped
1/2 red bell pepper -- chopped
1/2 green bell pepper -- chopped
1/4 medium red onion -- chopped (1/4 to 1/2)
1 garlic cloves -- grated (1 to 2)
3 tbsp chopped fresh cilantro
1 tbsp red wine vinegar -- (1 to 2)
1 tbsp lime juice -- (1 to 2)
2 tsp olive oil
1 tsp ground cumin -- or more according to taste
salt -- pepper
n a large bowl, combine the chickpeas, celery, bell peppers, onion, garlic, and cilantro. Season with vinegar, lime juice, olive oil, cumin, and salt and pepper. Combine all ingredients well and adjust the seasoning if necessary.
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Per Serving (excluding unknown items): 182 Calories; 4g Fat (18.3% calories from fat); 7g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 379mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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