Garbanzo Bean Salad With Tomatoes And Chipotle Chilies Recipe
Servings: 4
Ingredients
- 2 can garbanzo beans - (15 1/2 ounce ea) liquid removed (chickpeas)
- 2 x plum tomatoes minced
- 1/2 c. minced fresh cilantro
- 1/3 c. mayonnaise
- 1/4 c. minced red onion
- 2 Tbsp. fresh lime juice
- 1 Tbsp. chopped canned chipotle chilies (available at Latin American markets and some supermarkets)
- 1/2 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. toasted shelled pumpkin seeds
Directions
- Toss all ingredients except pumpkin seeds in medium bowl. Season to taste with salt and pepper. (Can be made up to 6 hrs ahead. Cover and chill.) Sprinkle with pumpkin seeds.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 503 | |
| Calories from Fat 224 | 45% |
| Total Fat 25.41g | 32% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 794mg | 33% |
| Potassium 637mg | 18% |
| Total Carbs 56.79g | 15% |
| Dietary Fiber 12.0g | 40% |
| Sugars 1.89g | 1% |
| Protein 16.02g | 26% |
