Broken Wheat Salad with Chick Peas and Roasted Pepper ( Soups and Salads )
by Tarla Dalal
Added to 87 cookbooks
This recipe has been viewed 41220 times
A hearty mediterranean salad that is quite a meal by itself! broken wheat, boiled chick peas, and roasted colourful peppers come together in this delicious salad. Ensure that the peppers are char-grilled before they are used in the recipe. The vegetable stock gives a nice flavour to the wheat, while the lemon juice and olive oil dressing brings out the flavours of all the ingredients. Serve chilled garnished with chopped parsley, your family will love the taste.
- Apply ½ tbsp of oil evenly over the green and red capsicum. Pierce each of them with a fork and roast them over a medium flame till they turn black.
- Immerse them in water and remove the skin, stem and seeds and chop into 25 mm. (1”) cubes. Keep aside.
- Combine all the remaining ingredients, including the capsicum cubes in a bowl and toss well.
- Refrigerate for at least 2 hours.
- Serve chilled.
Nutrient values per serving
|Vitamin A||180.6 mcg|
|Vitamin B1||0.5 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||3.2 mg|
|Vitamin C||25.7 mg|
|Folic Acid||52.7 mcg|
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