Photo: Anna Pelzer
Roasted Caponata Salad with Chickpeas & Goat Cheese
10 ingredients
Serves 6 as a side
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Estimated Nutrition (whole recipe, rough)
506
Calories
17g
Protein
25g
Fat
60g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Salt | 1 tsp (6g) | 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 Japanese eggplant
- Coarse salt
- 1 zucchini
- 1 red bell pepper
- 1 shallot
- Olive oil
- 1/2 teaspoon sugar
- juice from half a lemon
- About 3 ounces goat cheese, crumbled
- One 14-ounce can chickpeas
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes