Roasted Chickpea Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Chickpea Salad Recipe). This is a great side dish, full of flavor and super easy to make. My favorite pairing of this dish is with a simple white fish such as tilapia. This recipe is gluten and dairy-free.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Roasted Chickpea Salad Recipe

Ingredients

1 Spanish onion

finely chopped

1 (16 ounce) package bella mushrooms

sliced into thirds

1 orange bell pepper

diced

1 (16 ounce) can chickpeas (garbanzo beans)

drained

2 tablespoons Hungarian hot paprika

1 tablespoon dried oregano

sea salt to taste

Salad

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Cook and stir onion mushrooms and bell pepper in a nonstick skillet over medium heat until just slightly tender 5 to 10 minutes. Discard any excess water from vegetables. Transfer vegetables to a 2-quart casserole dish. Add garbanzo beans paprika oregano and salt; stir to coat.

Step 3

Bake in the preheated oven until vegetables are tender about 15 minutes.

Nutritional Information

Roasted Chickpea Salad Recipe

Servings Per Recipe:4

Calories: 173.4

% Daily Value *

Protein: 9.8g 20%

Carbohydrates: 32g 11%

Dietary Fiber: 7.9g 32%

solublefiber: 1.4g

insolublefiber: 4.7g

Sugars: 2.3g

monosaccharides: 2.2g

disaccharides: 0g

othercarbs: 1.2g

Fat: 2.2g 3%

Saturated Fat: 0.3g 1%

monoFat: 0.3g

polyFat: 1.1g

transfattyacid: 0g

Cholesterol: 0mg

water: 184.4g

ash: 3.2g

Vitamin A Iu: 1909.1IU 38%

Vitamin are: 190.9RE

Vitamin acarotenoid: 190.9RE

Vitamin aretinol: 0RE

Vitamin acarotene: 993.2mcg

Vitamin B1Thiamin: 0.2mg

Vitamin B2riboflavin: 0.6mg

Vitamin B3niacin: 4.8mg

Niacin Equivalents: 6.4mg 32%

Vitamin B6: 0.8mg 40%

Vitamin B12: 0mcg 1%

biotin: 18.2mcg 6%

Vitamin C: 9.7mg 16%

Vitamin diu: 20.4IU 5%

Vitamin dmcg: 0.5mcg

Vitamin ealphaequivalents: 1.4mg

Vitamin eiu: 2.1IU 7%

Vitamin emg: 1.4mg

Folate: 100.9mcg 25%

Vitamin k: 9.7mcg 12%

pantothenicacid: 2.1mg 21%

Calcium: 63.5mg 6%

copper: 0.6mg 29%

iodine: 3.4mcg 2%

Iron: 3.4mg 19%

Magnesium: 52.5mg 13%

manganese: 0.8mg 41%

molybdenum: 90.8mcg 121%

phosphorus: 213.8mg 21%

Potassium: 655.1mg 19%

selenium: 13.9mcg 20%

Sodium: 346.4mg 14%

zinc: 2mg 13%

40butyric: 0g

60caprioc: 0g

80caprylic: 0g

100capric: 0g

120lauric: 0g

140myristic: 0g

160palmitic: 0.2g

180stearic: 0g

161palmitol: 0g

181oleic: 0.3g

201eicosen: 0g

221erucic: 0g

182linoleic: 1g

183linolenic: 0.1g

184stearidon: 0g

204arachidon: 0g

205epa: 0g

225dpa: 0g

226dha: 0g

omega3fattyacid: 0.1g

omega6fattyacid: 1g

alanine: 0.5g

arginine: 0.7g

cystine: 0.1g

glycine: 0.4g

histidine: 0.2g

isoleucine: 0.4g

leucine: 0.6g

lysine: 0.7g

methionine: 0.1g

phenylalanine: 0.4g

proline: 0.5g

serine: 0.4g

threonine: 0.4g

tryptophan: 0.1g

tyrosine: 0.2g

valine: 0.4g

alcohol: 0g

caffeine: 0mg

pyramidvegetables: 0

exchangevegetables: 0

theobromine: 0mg

energy: 176.9

asparticacid: 1g

glutamicacid: 1.5g

Thiamin: 0.2mg 11%

riboflavin: 0.6mg 34%

pyramidmeat: 0

exchangestarch: 0

phytosterols: 8.3mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.