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Moroccan Kidney Bean & Chickpea Salad
- prep: 0 hr
- cook: 25 min
- total: 25 min
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SaveIngredients
- 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
Instructions
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Nutrition
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