Try this Turkish Garbanzo & Carrot Salad recipe, or contribute your own.
Suggest a better descriptionDressing: Toast cumin seeds in a dry skillet until fragrant & lightly browned.Allow to cool thengrind to a powder with a mortar & pestle or coffee mill.
Whisk olive oil, lemon juice, ground cumin, salt & cayenne pepper together.Set this mixture aside.Combine carrots, chickpeas, dried pluots, mint, almonds & rose petals.Gently toss until everything is evenly coated.Serve immediately, or cover then refrigerate until ready to serve.Remove from refrigerator 30 mins. before serving.
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Serving Size: 1 Recipe (1247g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2415 | ||
Calories from Fat: 290 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 403.5mg | 14 % | |
Potassium 2938.1mg | 77 % | |
Total Carbohydrate 511g | 150 % | |
Dietary Fiber 49.6g | 199 % | |
Sugars, other 461.4g | ||
Protein 46.2g | 66 % | |
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: 2415
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