Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 19-oz (540-mL) can chickpeas, rinsed, drained
- 19-oz (540-mL) can red kidney beans, rinsed, drained
- 1/2 medium red onion, finely chopped
- 1/2 red bell pepper, chopped
- Handful broccoli florets, chopped very small
- 1/4 cup (60 mL) red wine vinegar
- 2 tbsp (30 mL) each: extra-virgin olive oil, Dijon mustard, honey
- 1 tbsp (15 mL) paprika
- Pinch each: ground cumin, fine sea salt
Direcciones
- In medium mixing bowl, combine chickpeas, kidney beans, onion, bell pepper and broccoli.
- In small bowl, whisk vinegar, oil, mustard, honey, paprika, cumin and salt until smooth. Pour over chickpea mixture. Toss well. Refrigerate in sealed container at least 2 hours to let flavours develop.
- Makes about 8 servings (6 cups/1-1/2L).
- Star-tested by Jennifer Bain
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 6 servings | |
| Calories 32 | |
| Calories from Fat 3 | 9% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 256mg | 7% |
| Total Carbs 6.05g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.03g | 1% |
| Protein 2.08g | 3% |
