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Chickpea, Red Pepper, Basil, and Lemon Salad

Chickpea, Red Pepper, Basil, and Lemon Salad Recipe

  • One 19-ounce can chickpeas (garbanzo beans) or dried chickpeas, soaked overnight (see Notes)
  • 1 red bell pepper (about 6 ounces), seeded, cored, and cut into ½-inch dice (about 1 cup)
  • 2 radishes (1 ounce each), tipped, tailed, and cut across into thin slices (2 tablespoons)
  • ½ bunch basil (1 ounce), cut across into ¼-inch strips (¼ cup)
  • 2 cups cooked quinoa—red is the hardest to find, but nicest in this (see Notes)
  • 1 teaspoon freshly grated lemon zest
  • ½ cup Basic Vinaigrette 
  • 1 head Bibb lettuce (about 5 ounces), with small, bright green leaves
  • 1 slim cucumber (4 to 5 ounces), cut across into 1/8-inch slices
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 446kcal (22%)
Total Fat 7g (11%)
Saturated Fat 1g (4%)
Cholesterol 0mg (0%)
Total Carbohydrate 76g
Dietary Fiber 19g
Sugars 11g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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