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Fresh Summer Zucchini, Chickpea and Goat Cheese Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)202.3899
Energy (kCal)3681.6022
Carbohydrates (g)573.1163
Total fats (g)74.6163
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients (except balsamic vinegar) in a bowl large enough to gently stir things together. I broke the goat cheese into smaller chunks before trying to incorporate it. | 2. Season to taste. I would let it sit for a little while before eating to let the flavors meld, but it isn't 100% necessary. | 3. Either splash with balsamic vinegar before serving or reduce some on the stove to drizzle on top. The sweetness and the acidity really play well with and enhance the fresh flavors. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea 3 cans drained rinsed 3400.2999 566.2669 184.1379 54.3328
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    red onion 1/2 chopped 14.0 3.2689999999999997 0.385 0.035
    zucchini 1 halved sliced raw - - - -
    red bell pepper 1 chopped - - - -
    goat cheese 2 ounces 256.284 1.2304 17.3048 20.1795
    pecan 1/4 - 1/2 cup toasted chopped 0.0 0.0 0.0 0.0
    craisins 1/4 cup - - - -
    mint 2 teaspoons chopped 1.672 0.3196 0.125 0.0277
    basil 2 teaspoons chopped 0.4063 0.0468 0.0556 0.0113
    paprika more 1/2 teaspoon smoked used - - - -
    extra virgin olive oil 1/2 teaspoon - - - -
    black pepper cracked used - - - -
    kosher salt used - - - -
    red pepper flake - - - -
    balsamic vinegar optional reduced drizzled - - - -

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



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