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Chickpeas, Roasted Red Peppers, and Olive Salad
Jessica Braider
The best of the Mediterranean comes alive in this fun salad that is a medley of flavors and textures that make each bite a little different than the last.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad, Side Dish
Cuisine
Mediterranean
Servings
4
servings
Calories
224
kcal
Ingredients
1x
2x
3x
4
oz.
feta cheese
crumbled or diced
1/2
cup
pitted kalamata olives
chopped
1/2
cup
pita chips
store-bought or homemade, use wheat/gluten-free, if needed
7
oz.
roasted red peppers
sold in a jar or homemade, drained and diced
15
oz.
canned chickpeas
drained and rinsed, or use 1 1/2 cups home-cooke chickpeas for every 15 oz. can
Instructions
In a medium serving bowl, combine all of the ingredients in a medium-sized bowl and toss gently.
Notes
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The Scramble's family-friendly meal plans
to see just how simple getting dinner on the table can be!
Nutrition
Calories:
224
kcal
Carbohydrates:
21
g
Protein:
10
g
Fat:
12
g
Saturated Fat:
4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Trans Fat:
0.003
g
Cholesterol:
25
mg
Sodium:
1602
mg
Potassium:
256
mg
Fiber:
6
g
Sugar:
0.3
g
Vitamin A:
460
IU
Vitamin C:
23
mg
Calcium:
207
mg
Iron:
2
mg
Keyword
Company/Entertaining, Fall, High Fiber, Low Fat, No-Cook, Picnic, Salads, Side Dish, Spring, Summer, Winter
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