Chickpea, Pine Nut and Red Pepper Salad


There's loads of flavor in this quick and colorful main-dish salad. Serve with crusty whole-wheat rolls.

  • 4Servings


  • 3 green onions, chopped
  • 1/4 cup Good Fat Dressing
  • 1/2 cup chopped jarred roasted red peppers
  • 1/3 cup pine nuts
  • 2 15.5-oz. cans chickpeas, rinsed and drained


In small dry skillet, toast pine nuts over medium-low heat, stirring occasionally, until fragrant, 5 minutes. Set aside to cool.

Meanwhile, in large storage bowl or container, combine remaining ingredients and toss gently. Add toasted pine nuts and toss again. Use within 2 or 3 days.

Nutrition Information

  • Calories: 372
  • Carbohydrate Content: 59 g
  • Fat Content: 10 g
  • Fiber Content: 11 g
  • Protein Content: 16 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 721 mg