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Drea Serrato: "Love it! So simple but super tasty" Read More
11Ingredients
3Hours
340Calories
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Ingredients
US|METRIC
5 SERVINGS
- 5 cups chickpeas (cooked, see below)
- 1/4 cup red onion (chopped)
- 1 Tbsp. rosemary (chopped)
- 1 clove garlic (finely chopped or grated on a microplane)
- 1 tsp. kosher salt
- 1 tsp. fresh ground black pepper
- 1 pinch cayenne
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. red wine vinegar
- 1/3 cup chopped parsley
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1080mg45% |
| Potassium400mg11% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber8g32% |
| Sugars<1g |
| Vitamin A8% |
| Vitamin C30% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Donna Weinson 5 years ago
The salad is still chilling in the fridge but I can tell this is my dream bongo bean salad. I tripled the garlic, doubled onion by adding a shallot, also did more than a “pinch” of cayenne. Can’t wait to try it cold later!
Joanne Spina 6 years ago
Delicious! I modified by omitting cilantro and using Italian seasoning instead.