Moroccan Kidney Bean & Chickpea Salad Recipe
Recipe By EatingWell
The bold flavors of the lemon-cumin dressing in this healthy bean salad recipe make it a wonderful side dish to grilled beef and lamb, yet it's also a stellar meatless main when served with whole-wheat couscous.
4.9
20 Rating -
Rate
Vegdiet
1hr 30minstotal
1hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Moroccan Kidney Bean & Chickpea Salad Recipe
- 1/10 Small clove garlic, chopped
- 1/10 teaspoon Kosher Salt, Divided
- 1/20 cup Extra virgin olive oil
- 0.03 cup Lemon juice
- 1/5 tablespoon Ground Cumin
- 0.03 teaspoon Ground cinnamon
- 1.50 ounce 2 cans dark red kidney beans, rinsed
- 1.50 ounce 1 can chickpeas, rinsed
- 1/10 cup Finely diced carrot
- 0.15 cup Chopped Fresh Parsley
Nutrition
value
value
395
calories per serving
17 g Fat18 g Protein42 g Carbs20 g FiberOther
Current Totals
- Fat17g
- Protein18g
- Carbs42g
- Fiber20g
MacroNutrients
- Carbs42g
- Protein18g
- Fiber20g
Fats
- Fat17g
Vitamins & Minerals
- Calcium215mg
- Iron7mg
- Vitamin A1092mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9283mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium168mg
- Manganese2mg
- Phosphorus320mg
- Selenium30mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell