Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
620
Calories
22g
Protein
17g
Fat
98g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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 Tbs. plus 1 tsp. salt
- 1/4 lb. thin green beans, trimmed
- 1 1/4 lb. red-skinned potatoes, quartered
- 1 cup canned chickpeas or kidney beans, drained and rinsed
- 1 small red onion, finely chopped
- 1/2 cup roughly chopped fresh flat-leaf parsley
- 1/2 cup roughly chopped fresh mint
- 4 Sicilian or other green olives, pitted and coarsely chopped
- 1 Tbs. capers, rinsed and chopped
- 1 Tbs. whole-grain mustard
- 1 Tbs. red wine vinegar
- 1/8 tsp. freshly ground pepper
- 1 Tbs. olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes