Chickpea and peppadew salad
Peppadews are small, red picante peppers soaked in brine that are sweet and have a touch of heat. They are from South Africa, but you can now find them in most supermarkets. Roasted red bell peppers would be an adequate substitute, with not as much heat.
Try this protein- and fiber-rich salad as a light lunch or tasty side dish, perfect for summer.
Servings: 7
Ingredients
- 4 cups chickpeas/garbanzo beans (cooked from dry or rinsed from 3 cans)
- 4 large celery stalks
- 1 medium red onion
- 1 jar Peppadew peppers
- 2 tablespoons sesame seeds
- 3 tablespoons dried oregano
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
Directions
- Place 4 cups of chickpeas in a large serving bowl.
- Slice celery stalks on the bias at 1/4-inch intervals and add to chickpeas.
- Drain and rinse Peppadew peppers, slice in half, and add to chickpeas and celery.
- Cut the red onion into quarters, then slice it into thin pieces. Bring a small pot of water to boil; immerse red onion for 1 minute to blanch, drain in a colander and add to chickpeas.
- Toast sesame seeds in a skillet over medium heat for a few minutes until golden brown.
- Combine extra-virgin olive oil, balsamic vinegar, sea salt, and black pepper into a clean jar with a tight-fitting lid. Shake dressing until combined.
- Drizzle over salad and toss until coated; add dried oregano and toasted sesame seeds as garnish.
Nutrition information (per serving)
- Serving size: 1 cup
- Calories: 240
- Total fat: 12 g
- Saturated fat: 1 g
- Sodium: 360 mg
- Total carbohydrate: 27 g
- Dietary fiber: 7 g
- Protein: 8 g