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Ingredients
US|METRIC
6 SERVINGS
- 2 cans chickpeas (15 ounces each, rinsed and drained, or 3 cups cooked chickpeas)
- 2/3 cup roasted red peppers (chopped, I used most of a 12-ounce jar)
- 2/3 cup crumbled feta cheese
- 1/2 cup fresh basil (chopped)
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp. honey
- 4 cloves garlic (pressed or minced)
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. red pepper flakes (scale back significantly if sensitive to spice)
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Directions
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1040mg43% |
| Potassium310mg9% |
| Protein10g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium15% |
| Iron10% |
* 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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