Chickpea, jalapeño and roasted red pepper salad

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10 min


2 cups


  • 540-mL can chickpeas , or 2 cups cooked chickpeas
  • 1 large sweet red bell pepper , roasted and seeded, or 1/2 340-g jar drained roasted red peppers
  • 2 jalapenos , or 1/2 127-g can drained diced green chilies
  • 1/4 cup chopped fresh basil , or cilantro or 1/2 tsp dried basil
  • 2 tsp freshly squeezed lime or lemon juice , or balsamic or tarragon vinegar


  • Drain canned chickpeas, rinse with cold water and drain again. Place in mixing bowl. Coarsely chop red pepper. Seed and finely chop jalapeños. Add both to chickpeas. Sprinkle with basil. Stir until mixed. Add lime juice and toss. Then add salt and pepper, if needed.

Nutrition (per serving)

  • Calories
  • 278,
  • Protein
  • 14.6 g,
  • Carbohydrates
  • 50.2 g,
  • Fat
  • 3.3 g,
  • Fibre
  • 7.5 g,
  • Sodium
  • 411 mg.

With a squirt of lime juice and a hit of heat, this no-fat-added salad has plenty of zip. We’ve even given pantry options for all the ingredients.