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Chickpea and Bean Salad Recipe
|Canned chickpeas||150 Gram|
|Canned red kidney beans||150 Gram|
|Canned butter beans||150 Gram|
|Lemon||1 , juiced and zest grated|
|Garlic||1 Clove (5 gm), crushed|
|Extra virgin olive oil||2 Tablespoon|
|Fresh basil leaves||1⁄4 Cup (4 tbs) (Handful Of)|
|Freshly ground black pepper||To Taste|
Calories 189 Calories from Fat 76
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 0.68 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 272.2 mg11.3%
Total Carbohydrates 22 g7.5%
Dietary Fiber 6.4 g25.6%
Sugars 0.7 g
Protein 7 g13.7%
Vitamin A 1.8% Vitamin C 22.9%
Calcium 3.6% Iron 6.8%
*Based on a 2000 Calorie diet
Add the lemon juice and the garlic.
Add the olive oil and mix well.
Now shred the basil leaves and add to the bowl, together with the zest of the lemon.
Season with black pepper and give another mix.
Refrigerate overnight for all the flavours to strengthen before you serve the salad.