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Pink Pepper Chickpea Salad Recipe

As two main sources of folic acid, the combination of peppers and chickpeas creates a tag team effect that helps increase energy levels. Chickpeas are one of the richest sources of folic acid in whole foods, but a one-cup serving still doesn’t meet your daily needs. Red peppers pick up where the chickpeas leave off to provide nearly a day’s worth of folate. Folate facilitates the production of red blood cells, which are essential for transporting oxygen to working muscles.

Chickpeas also provide iron, another nutrient needed for the flow of oxygen. However, the iron from chickpeas is best absorbed with the help of vitamin C. Fortunately, a medium-sized red pepper provides 377 percent of your daily need for vitamin C. Talk about teamwork. To top it off, research has shown that a combination of peppers and chickpeas (and all beans) can help improve blood sugar levels, decrease fat storage, and what is most rewarding, increase glycogen storage during the Workouts to get more energy immediately.

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Red pepper chickpea salad

Served: 4th

Completed in: 2 hours and 10 minutes

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  • 2 15-ounce cans of chickpeas
  • 3 red peppers, finely diced
  • 1 cup coriander, chopped (about 1 bunch)
  • 1 cup parsley, chopped (about 1/2 bunch)
  • 3 cloves of garlic, chopped
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Season to taste with sea salt and freshly ground pepper


  1. Rinse the chickpeas thoroughly to remove excess sodium.
  2. Put all ingredients in a large mixing bowl.
  3. Chill in the refrigerator for at least 2 hours so that the flavors can melt together.

Nutrients per serving: Calories: 264, Total Fats: 6g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 12mg, Total Carbohydrates: 40g, Fiber: 11g, Sugar: 3g, Protein: 13g, Iron: 4 mg

Beans are notorious for causing gas. For some people, lenses can do the same thing. Try these tips below to avoid gas.

  • Always sort and rinse them before cooking. Sort legumes by spreading them out on a white cutting board. Search each bean and throw away those that are discolored or excessively soiled.
  • Soak them overnight or at least 8 hours. This will also help reduce the cooking time.
  • Do not boil them in the water you soaked them in. Using fresh cooking water and boiling it will reduce the gas producing sugar.
  • Canned beans tend to produce less gas. Choose the low-salt or salt-free varieties and look for BPA-free cans.
  • Take a digestive aid like beano to help digest gaseous sugars.
  • Stay hydrated throughout the day.

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