Bell Pepper Salad
By MCFM Nutrition Interns
4 bell peppers, diced
1 small red onion, diced
1 (16 oz) can garbanzo beans, rinsed
1-2 tablespoons olive or sunflower oil
1 teaspoon dried or 1-2 tablespoons fresh oregano, chopped
1-2 cloves garlic, minced
Salt and pepper to taste
Chop red onions and bell peppers into cubes. Add to medium bowl. After rinsing, add can of garbanzo beans to the onions and bell peppers. In a small bowl mix the dressing by adding oil, minced garlic, and oregano. After whisking, add dressing to the medium bowl. Add salt and pepper to taste. If desired, allow the salad to chill before eaten.
-Bell peppers are an excellent source of Vitamin C, which helps protect against immune system deficiencies, cardiovascular disease, eye disease, and more.
-Adding garbanzo beans (also called chickpeas) provide added protein and fiber, providing healthy, sustainable energy. Consider adding pasta or other grain like quinoa to make this side dish into an entrée.