Chickpea, Pine Nut and Red Pepper Salad

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  • 3 scallions (white and light green parts), chopped
  • 1/4 cup Good Fat Dressing
  • 1/2 cup chopped jarred roasted red peppers
  • 1/3 cup pine nuts
  • 2 (15 1/2-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.

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