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Chick Pea Salad
Nutritional Information
| Calories |
185 |
| %Calories from Fat |
12.8% |
| Total Fat |
3 g |
| Sodium |
9mg |
| Total Carb |
32 g |
| Protein |
10g |
| 2 1/2 |
Cups Chick Peas – dry |
| 1/4 |
Cup Green Pepper - chopped |
| 1/4 |
Cup Yellow Pepper – chopped |
| 1/4 |
Cup Red Onion - chopped |
| 3/4 |
Jalapeno Pepper – chopped |
| 1/4 |
Cup Red Wine Vinegar |
| 1 |
Tablespoon Fresh Parsley - chopped |
| 1 |
Tablespoon Fresh Garlic – diced |
| 8 |
Cups Water |
Pour peas in a pot, add 5 cups of water, cover and let soak
overnight. Drain and rinse. Put peas back in the pot w/ 8
cups of water and boil @ 1 hour. Combine vegetables, parsley
and garlic in a large mixing bowl and set aside. Strain and
rinse peas with cold water. Add peas and vinegar to vegetables
and mix very well. Refrigerate at least 2 hours before serving.
Can be served on a leaf of romaine lettuce.
Makes 4 servings.
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