Roasted Chickpea Salad recipe
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- 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
Nutrition Info
- 173.4 caloriescarbohydrate: 32 gcholesterol: 0 mgfat: 2.2 gfiber: 7.9 gprotein: 9.8 gsaturatedFat: 0.3 gservingSize: -sodium: 346.4 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Chickpea Salad
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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.
Bake in the preheated oven until vegetables are tender, about 15 minutes.