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Portuguese Chickpea Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.6832
Energy (kCal)2310.8676
Carbohydrates (g)385.6872
Total fats (g)36.7591
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First you have to roast the garlic. Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes Let stand 10 minutes to cool. | 2. While garlic is cooling, in serving bowl, mix chickpeas with basil and vinegar. Set aside. | 3. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1 4.47 0.9918 0.1908 0.015
    chickpea 2 cans drained 2266.8666 377.5112 122.7586 36.2219
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    sun tomato oil 1/4 cup sun-dried chopped packed - - - -
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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