Chickpea & sun dried tomato chopped salad
449cal, 17p, 43c, 16f (per meal)
1/2 tsp (3mL)
1/4 cucumber (8-1/4") (75g)
1 oz (28g)
2 tbsp (30mL)
1 1/2 cup chopped (71g)
1/2 medium (31g)
1 pepper(s) (20g)
4 dash (2g)
1/2 can (224g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat the broiler on high. Place the chickpeas and peppers on a baking sheet and toss with oil and some salt and pepper. Spread out evenly and broil for 2-5 minutes, watching carefully until the peppers are lightly charred and the chickpeas are golden. Remove from the oven, add Italian seasoning, and toss to coat. (Alternatively, If you’re short on time, you can skip baking and simply toss the chickpeas and peppers with the oil and seasonings and serve cold).
2
Top the romaine with chickpeas, peppers, carrot, sun-dried tomatoes, and cucumber.
3
Toss with balsamic vinaigrette and serve.