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Chickpeas with roasted red pepper Calories
Rich in plant protein, fiber, and folate; roasted red pepper adds vitamin C and antioxidants.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Chickpeas with roasted red pepper (165 g) has 239 calories. That works out to 145 calories per 100 g. It contains 38.6 g of carbs, 12 g of protein, 4.1 g of fat and 10.7 g of fiber. Its 1.6 mg of Manganese covers 68% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Chickpeas with roasted red pepper Nutrition Facts
Selected: 1 cup (medium) · 165 g
239
KCAL / 165G
Carbs
38.6g
· 14% DV
Protein
12g
· 24% DV
Fat
4.1g
· 5% DV
Fiber
10.7g
· 38% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 20% · Fat 15%
Chickpeas with roasted red pepper nutrition facts table · 1 cup (medium) (165 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 239 kcal | |
| Total fat | 4.1 g | 5% |
| Saturated fat | 0.46 g | 2% |
| Trans fat | 0 g | |
| Sodium | 314 mg | 14% |
| Total carbohydrate | 38.6 g | 14% |
| Fiber | 10.7 g | 38% |
| Protein | 12 g | 24% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Chickpeas with roasted red pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 165 g | 239 kcal |
| 2 tablespoon (small) | 30 g | 44 kcal |
| 4 tablespoon (medium) | 60 g | 87 kcal |
| ½ cup (small) | 85 g | 123 kcal |
| 100 g | 100 g | 145 kcal |
| 1 serving (medium) | 150 g | 218 kcal |
| 1 serving (large) | 220 g | 319 kcal |
| 1.5 cup (large) | 250 g | 363 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Chickpeas with roasted red pepper
How do you make chickpeas with roasted red pepper?
Chickpeas with roasted red pepper is made by combining cooked chickpeas with peeled roasted pepper, aromatics, and seasoning. Soften onion and garlic in olive oil, stir in the pepper and chickpeas, then warm everything gently with a splash of water, cumin, and lemon.
What ingredients go into chickpeas with roasted red pepper?
The essentials for chickpeas with roasted red pepper are cooked chickpeas and roasted red pepper. Onion, garlic, olive oil, cumin, paprika, and lemon are common additions; parsley or chopped tomatoes can also suit the dish, depending on the recipe.
Can you make chickpeas with roasted red pepper using canned chickpeas?
Yes, canned chickpeas work well in chickpeas with roasted red pepper. Drain and rinse them first to remove the packing liquid, then add them near the end of cooking so they warm through without breaking apart.
What should you serve with chickpeas with roasted red pepper?
Chickpeas with roasted red pepper pairs well with flatbread, rice, or bulgur, plus a crisp salad. For a more filling meal, serve it with a grain; a spoonful of yogurt is an option if you are not keeping the meal dairy-free.
Can chickpeas with roasted red pepper be eaten cold?
Yes, chickpeas with roasted red pepper can be served cold or at room temperature. Prepare it with lemon and olive oil, chill it for the flavors to mingle, and stir before serving; it works as a salad or a make-ahead lunch.
How do you roast peppers for chickpeas with roasted red pepper?
For chickpeas with roasted red pepper, roast whole red peppers under a grill, over a gas flame, or in a hot oven until the skin is charred and blistered. Cover them briefly to loosen the skin, then peel, seed, and slice them.
Can you freeze chickpeas with roasted red pepper?
Yes, chickpeas with roasted red pepper can be frozen in an airtight, freezer-safe container. The chickpeas may soften a little after thawing, so cool the dish before freezing and reheat it gently; add fresh lemon or herbs after reheating.
How do you stop chickpeas from getting mushy in chickpeas with roasted red pepper?
To keep chickpeas intact in chickpeas with roasted red pepper, use cooked chickpeas that still hold their shape and fold them in near the end. Simmer gently rather than boiling hard, and stir with a spoon instead of mashing them against the pan.
Are chickpeas with roasted red pepper good for weight loss?
Chickpeas with roasted red pepper can fit into a weight-loss meal because chickpeas provide fiber and plant protein that help make a meal filling. Keep added oil moderate and pair the dish with vegetables rather than making the serving mostly bread or rice.
Can people with diabetes eat chickpeas with roasted red pepper?
Many people with diabetes can include chickpeas with roasted red pepper in a meal; chickpeas contain fiber, which slows digestion of their carbohydrates. The suitable serving depends on an individual's glucose response and treatment, so follow your clinician's meal-planning advice.
Chickpeas with roasted red pepper Vitamins & Minerals
Vitamins
Folate
189.75µg · 47% DV
Vitamin C
41.25mg · 46% DV
B6
0.26mg · 15% DV
B1
0.17mg · 14% DV
Minerals
Manganese
1.57mg · 68% DV
Copper
0.46mg · 51% DV
Phosphorus
190mg · 27% DV
Zinc
2.15mg · 20% DV
Potassium ⭐
495mg · 15% DV
Sodium
314mg · 14% DV
Chickpeas with roasted red pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Chickpeas with roasted red pepper
To burn the 239 calories in 1 cup (medium) (165 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Chickpeas with roasted red pepper?
Chickpeas with roasted red pepper is a Turkish-style home dish made by combining cooked chickpeas with peppers roasted until tender and lightly charred. Recipes vary: the mixture may be dressed simply with olive oil and seasoning, or cooked briefly with onion and other pantry staples. It can be served warm or at room temperature, much like a hearty chickpea salad.
The chickpeas are soft and substantial, while the pepper adds sweetness and a gentle smoky note. In Turkey it may appear as a meze or side, or be served with rice as part of a simple meal; elsewhere, it also works well in a lunch bowl with grains or greens. It provides plant protein and fibre, with vitamin C from the pepper. Use a light hand with oil and finish with lemon and herbs for a fresher plate.
How Nutritious Is Chickpeas with roasted red pepper?
Nutrient density
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Chickpeas with roasted red pepper Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Chickpeas with roasted red pepper Contain Allergens?
No known major allergens
Which Diets Is Chickpeas with roasted red pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Chickpeas with roasted red pepper Fat Profile
SATURATED
0.46g
MONOUNSATURATED
0.91g
POLYUNSATURATED
1.95g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.