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Garbanzo-Vegetable Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.0769
Energy (kCal)1489.1598
Carbohydrates (g)214.7292
Total fats (g)45.7028
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine beans, tomato, cucumber, bell pepper, onion, and olives. Sprinkle with parsley and mint. Mix well. | 2. In a small bowl, combine remaining ingredients, mixing until blended. Pour over vegetables, mixing well. | 3. Cover and chill several hours or overnight. Stir before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garbanzo bean 1 can rinsed drained 1133.4333 188.7556 61.3793 18.1109
    tomato 1 cup chopped 26.82 5.7961 1.3112 0.298
    cucumber 1/2 cup peeled chopped 7.8 1.8876 0.33799999999999997 0.0572
    green bell pepper 1/3 cup chopped 9.73 2.1313 0.3336 0.1251
    red onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    black olive 1/4 sliced - - - -
    parsley flake 1 tablespoon dried - - - -
    mint 1/2 teaspoon dried - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    water 1 tablespoon 0.0 0.0 0.0 0.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    lemon peel 1/2 teaspoon grated 0.47 0.16 0.015 0.003
    garlic clove 3 crushed - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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