Roasted Pepper & Garbanzo Bean Salad
This is a simple and easy summer salad for those hot days!

Garbanzo Beans (aka: Chickpeas) are an excellent source of fiber, protein and complex carbohydrates. Rinse and drain the canned garbanzo beans to lower the sodium content.

Ingredients
1/2 cup vertically sliced red onion
1/3 cup minced fresh cilantro
2 tbs. fresh lemon juice
1 tbs. extra virgin olive oil
1/2 tsp. salt
1/2 tsp. Hungarian sweet paprika
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
3 red bell peppers, roasted peeled and cut into strips (directions to follow)
1 garlic clove, crushed
1 (15 oz.) canned garbanzo beans, drained

Combine all the ingredients in a medium bowl, and toss salad well. You may adjust seasonings to taste.

Roasting peppers: Cut peppers in half and smash them flat with the palm of your hand. Spray a baking sheet with olive oil spray (cut side down). Broil until slightly charred. Place in paper bag and let set for 15 minutes. Peel off charred skin and slice thinly.

Calories: 178 (28%) from fat
Fat: 5.6 g
Protein: 7.6 g
Carbs: 26.6 g
Fiber: 4.1 g
Chol: 0 mg.