Ask Chef Tony - On Going Gluten Free, Episode 15 Recipe Video
Ingredients
| Chickpeas | 2 Cup (32 tbs) (parboiled and peeled) | |
| Bell pepper | 1 (chopped) | |
| Carrots | 2 Medium (copped) | |
| Celery | 2 Medium (chopped) | |
| Zucchini | 1 (chopped) | |
| Onion | 1⁄2 (chopped) | |
| Garlic | 2 Clove (10 gm) (Minced) | |
| Tomato | 1 (Chopped) | |
| Fennel seeds | 2 Tablespoon | |
| Red wine vinegar | 5 Teaspoon (*add more to taste if desired) | |
| Olive oil | 2 Tablespoon (*add more to taste if desired) | |
| Balsamic vinegar/Kosher red wine | 2 Tablespoon (*add more to taste if desired) | |
| Pepper | 1 Dash | |
| Salt | 1 Pinch | |
| Lemon | 1⁄2 |
Nutrition Facts
Serving size
Calories 513 Calories from Fat 129
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 1.8 g8.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 143.7 mg6%
Total Carbohydrates 77 g25.8%
Dietary Fiber 23.8 g95.2%
Sugars 17 g
Protein 23 g45.2%
Vitamin A 115.2% Vitamin C 97.2%
Calcium 24.3% Iron 46.7%
*Based on a 2000 Calorie diet
Directions
1. In a large bowl mix together chickpeas, bell peppers, zucchini, celery, carrots, and garlic.
2. Squeeze lemon, sprinkle fennel seeds, add in tomatoes and onions keep tossing.
3. Drizzle red wine vinegar, balsamic glaze and olive oil over the salad. Toss well.
SERVING
4. Serve Chickpea Salad with roasted chicken and enjoy!
Chef
