Try this Vegetable Chick Pea Salad recipe, or contribute your own.
Suggest a better descriptionToast sesame seeds in a heated dry skillet over medium heat, shaking pan or stirring, until seeds are light brown and fragrant, 2-3 minutes. Make dressing: Process garlic, sesame seeds, salt and pepper in a blender bowl or food processor. Blend in lemon juice and oil. Cook carrots in a large pot of boiling salted water until crisp tender, about 4 minutes; drain well. Toss carrots with chick peas and dressing in a large bowl. Let cool to room temperature. Add cucumber, parsley and olives. Toss to coat with dressing. Serve at room temperature. 152 calories per serving. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 12 | ||
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Calories: 135 | ||
Calories from Fat: 53 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.9mg | 2 % | |
Potassium 314.4mg | 8 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 12.4g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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