Bell Pepper and Chickpea Salad
Ingredients 
- 1 tbsp lemon
- 3 tbsp extra-virgin olive oil
- 3 tbsp tahini
- 2 tbsp white wine vinegar
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 can chickpeas, drained and well-rinsed
- 1 cucumber:, peeled and diced
- 2 cups lightly packed parsley, finely chopped
- ½ cup raisins
Directions 
Place all ingredients in a large bowl and mix well.
Store leftovers in fridge for up to 3 days
- Ingredients15
- Servings4
- Calories379
Nutrients Per Serving 
- Nutrients per serving (approx.)
- Calories: 379
- Protein: 12 g
- Fat: 20 g
- Carbohydrate: 44 g
- Fiber: 8 g
- Sodium: 584 mg
- Potassium: 707 mg