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Chickpea and Eggplant Salad
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- cook: 0 hr
- total: 0 hr
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This recipe has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.
Ingredients
- 1/2 cup dried chickpeas
- Sea salt
- 2 eggplants, trimmed, peeled, and cut into cubes
- 4 tablespoons olive oil, plus more for baking sheet
- 1 teaspoon walnut vinegar
- 8 black olives, pitted
- 1/2 small onion, minced
- 1 clove garlic, minced
- 8 sprigs fresh coriander, snipped with scissors
- 2 leaves fresh mint, snipped with scissors
- Freshly ground pepper
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 228 % Daily Value *
- Total Fat: 16 g 24.32%
- Saturated Fat: 2 g 10.05%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 227 mg 9.47%
- Calcium: 16 mg 1.57%
- Potassium: 190 mg 5.43%
- Magnesium: 0 mg 0%
- Iron: 1 mg 6.47%
- Zinc: 0 mg 0%
- Total Carbohydrate: 16 g %
- Dietary Fiber: 3 g 12.34%
- Sugar: 3 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 2 g
- Vitamin A 3.03%
- Vitamin C 2.57%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq