Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
395
Calories
13g
Protein
17g
Fat
55g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tspn minced garlic
- 1 tspn salt
- 1 tspn pepper
- 1/2 cup chopped mint
- 1/2 cup lemon juice
- 3/4 cup olive oil
- 1 loaf flatbread
- 6 leaves romaine lettuce, torn into 1 inch pieces
- 1 diced cucumber
- 2 diced tomatoes
- 1/2 cup sliced green onions
- 1/2 cup diced bell pepper
- 1/2 cup chickpeas
- =
Directions
1
In a small bowl, combine the garlic, salt, pepper, mint, lemon juice, and olive oil.
2
Let stand for 1/2 hour.
3
Toast the bread in an oven at 350 degrees for 5 minutes, or until it is golden brown and crispy.
4
Break the toasted bread into 1 inch pieces.
5
In a large bowl, combine the bread, romaine lettuce, cucumber, tomatoes, green onions, bell pepper, and chickpeas.
6
Drizzle the dressing mixture over the salad, toss it together, and serve at once.
Recipe sourced from
fandom