• prep: 0 hr
• cook: 25 min
• total: 25 min

• 1 small clove garlic, chopped
• 1 teaspoon kosher salt, divided
• 1/2 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 2 tablespoons ground cumin
• 1/4 teaspoon ground cinnamon
• 2 15-ounce cans dark red kidney beans (see Tip), rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 cup finely diced carrot
• 11/2 cups chopped fresh parsley
• 1/2 cup chopped fresh mint

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Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving

• Calories: 227 % Daily Value *
• Total Fat: 20 g 30.37%
• Saturated Fat: 3 g 13.73%
• Trans Fat: 0 g %
• Cholesterol: 0 mg 0%
• Sodium: 422 mg 17.59%
• Calcium: 116 mg 11.64%
• Potassium: 490 mg 13.99%
• Magnesium: 0 mg 0%
• Iron: 5 mg 29.2%
• Zinc: 0 mg 0%
• Total Carbohydrate: 11 g %
• Dietary Fiber: 3 g 12.97%
• Sugar: 2 g
• Protein: 3 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 2 g

• Vitamin A 247.73%
• Vitamin C 133.09%
• 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 - Fat4
• Exchange - Fruit0
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch0
• Exchange - Vegetables1
• Exchange - Lean Meat0
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total0 oz-eq
• MyPlate - Vegetable Total0 c
• MyPlate - Fruit0 c
• MyPlate - Dairy0 c
• MyPlate - Protein Total0 oz-eq

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