Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
472
Calories
18g
Protein
26g
Fat
46g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Bean | 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
- 2 cups green beans, trimmed (8 oz)
- 4 cups coarsely chopped tomato (about 2½ lb)
- 1 cup thinly sliced red onion
- ½ cup (2oz) crumbled feta cheese
- 2 tbsp chopped fresh mint
- 2 tbsp red wine vinegar
- ½ tsp salt
- 2½ tsp extra-virgin olive oil
- ¼ tsp black pepper
- 1 (15½-oz) can chickpeas (garbanzo beans), rinsed and drained
Directions
1
Place the beans in a large saucepan of boiling water, and cook 3 minutes.
2
Drain and plunge beans into ice water.
3
Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.
Recipe sourced from
fandom