Salt & Lavender · by Natasha★ 4.7 (10)
Kidney Bean and Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 24%
CARBS 34G52% OF CAL
10G FIBER0G ADDED6G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 9G31% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick bean salad with chickpeas, kidney beans, and a simple red wine vinaigrette with garlic and parsley. Ready in minutes and packed with plant protein.
mainitaliansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (19 fluid ounce) can chickpeas (drained & rinsed)
- 1 (19 fluid ounce) can red kidney beans (drained & rinsed)
- 1 large clove garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Parsley (chopped (optional))
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 24%
CARBS 34G52% OF CAL
10G FIBER0G ADDED6G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 9G31% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 524mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 310mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.