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Ingredientes
- 2 large red peppers, roasted and skinned
- 3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
- 1/4 cup of parsley, chopped
- 3 tablespoons of capers, rinsed
- 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
- 1/4 teaspoon of salt
- 2 cloves of garlic, minced
- 2 tablespoons of extra virgin olive oil
View Full Recipe at Branny Boils Over
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1093g | |
| Calories 1205 | |
| Calories from Fat 318 | 26% |
| Total Fat 36.38g | 45% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3519mg | 147% |
| Potassium 1954mg | 56% |
| Total Carbs 185.53g | 49% |
| Dietary Fiber 38.9g | 130% |
| Sugars 12.31g | 8% |
| Protein 39.78g | 64% |
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