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Nutrition Facts

Serving Size 1 (714g)

Recipe makes 2 servings

Calories 377
Calories from Fat 80 (21%)
Amount Per Serving %DV
Total Fat 8.9g 13%
Saturated Fat 1.3g 6%
Monounsaturated Fat 5.4g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 831mg 34%
Potassium 1140mg 32%
Total Carbohydrate 63.1g 21%
Dietary Fiber 16.7g 66%
Sugars 7.9g
Protein 15.5g 30%

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Colorful Chickpea and Black Bean Salad

Recipe #89535 | 20 min | 20 min prep | add private note
(3) RATE IT NOW Print Recipe

By: spatchcock
Apr 20, 2004

This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!

SERVES 2 -3 (change servings and units)

Ingredients

Directions

  1. 1
    Mix together all ingredients.
  2. 2
    Marinate for at least an hour--but I usually can't wait if it's just for me!

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Featured Reviews for This Recipe

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From: Susie D

On Sep 21, 2004

I made this to take to a salad supper. I mixed everything (except the tomatoes) the evening before to give the veggies time to marinate in the dressing & added the chopped tomatoes 1hr before serving. This was very colorful & a really good canned bean salad. I did use both red & green peppers and added a few red pepper flakes.

1 person found this review helpful

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    From: Happy Harry #2

    On Aug 8, 2005

    Just finished a wonder ful lunch of this which was a leftover from a dinner two days ago. I REALLY like the meld of flavors. Did a bit of tweaking though. Only had small Key limes so I added about a tbls of fresh grated zest, washed the beans and chickpeas in cold water to reduce the sodium content and went heavy on the fresh black pepper. This was a delight for the tastbuds. This is certainly going into my "Make Again" cookbook!

    2 people found this review helpful

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    • From: quizzail

    On Dec 7, 2005

    This is really delicious and easy to make. I didn't make it, but my sister did. It was very good. Good with diced green pepper too.

    1 person found this review helpful

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