Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
349
Calories
10g
Protein
16g
Fat
43g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salad | not in our table | 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
- 1 pound green beans, trimmed and cut into 2 inch pieces
- 1 can (16 oz.) chickpeas, drained and rinsed
- ¼ chopped onion
- 2 tsp red wine vinegar
- 1 tsp chopped fresh basil
- ¼ tsp black pepper
- 1 large garlic clove, crushed
- 1&1/2 tsp olive oil or salad oil
Directions
1
Steam the green beans until they are “tender-crisp” (about 5 minutes).
2
Place beans chickpeas, and onion in a large bowl.
3
In a small bowl, combine all the dressing ingredients.
4
Add the dressing to the bean mixture, tossing the ingredients well.
5
LENTIL SALAD
6
Category:New Guinean Recipes
7
Category:New Guinean Salads
Recipe sourced from
fandom