Try this Chickpea Salad with Lemon Vinegarette recipe, or contribute your own.
Suggest a better descriptionChop kale and sauté in large skillet with cooking spray (or oil, depending on preference). Kale should still be a bit al dente. Remove from skillet and set aside.
Open, drain and rinse garbanzo beans. Set them aside in a bowl, large enough for the whole salad.
Clean and dice the cucumber. Add to bowl.
Combine juice from lemon (at least 2 tablespoons), olive oil, salt and pepper (to taste). Whisk until blended well. Note: for a more tart taste, add more lemon.
Add kale to bowl with other ingredients, pour vinaigrette over salad and toss until thoroughly mixed.
Enjoy!
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Serving Size: 1 (428g) | ||
Recipe Makes: 1 | ||
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Calories: 527 | ||
Calories from Fat: 64 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1271.6mg | 44 % | |
Potassium 734.4mg | 19 % | |
Total Carbohydrate 96.3g | 28 % | |
Dietary Fiber 18.8g | 75 % | |
Sugars, other 77.5g | ||
Protein 21.1g | 30 % | |
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: 527
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