[Food Tip: Ounce for ounce, red peppers have four-times the vitamin C of oranges, plus a hefty dose of beta carotene to protect your brain from damaging free-radicals.]
This light and flavorful salad goes well with any sandwich and is easy to pack for on-the-go lunches and snacks. For a quick sandwich, stuff a whole wheat pita with this yummy salad along with red or yellow pepper slices.
2 (15.5-ounce) cans garbanzo beans, drained and rinsed
2/3 cup fresh parsley, chopped
1/2 cup water or oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup red bell pepper, diced
2 tablespoons fresh lemon juice
pinch red pepper flakes
3 tablespoons olive oil
1/4 teaspoon ground cumin
salt to taste
In a medium bowl, combine all ingredients. Toss to blend. Serve at room temperature. (Can be made the day before serving.) Makes eight 1/2-cup servings.
Nutritional Analysis per serving: 252 Calories; 34 percent fat (9.5 grams); 1 gram saturated fat; 16 percent protein; 50 percent carbohydrate; 7.8 grams fiber.
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