The mighty chickpea! Is there anything it can't do? It's the most consumed bean in the world you know. Today I bring you a recipe for Chickpea and Red Pepper Salsa I found at FatFree Vegan Kitchen. This is a great dish to make if you want a late night healthy snack or if you are entertaining a few friends. Honestly, it is less like a salsa and more like an alternative to hummus. I had some arugula from my garden that needed to be used and this seemed like the perfect dish. If you don't have arugula any slightly spicy leafy green will do. Serve this dish with some pita bread or another type of flat bread. Enjoy!
- · 1 15-ounce can chickpeas, rinsed and roughly chopped
- · 4 scallions, sliced
- · 1 cup arugula, chopped
- · 2 jarred roasted red peppers
- · 2 tablespoons fresh lemon juice
- · 2 tablespoons extra-virgin olive oil
- · salt and black pepper
- · pita or flat bread
- In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with pita or flat bread.
Take care of yourself and each other...
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