Directions:
- Heat a wok or large saucepan over a medium heat. Add the peanut oil and toss in the garlic and red onions.
- Stir fry for about a minute, until the garlic gives off a nutty aroma.
- Add the red wine vinegar while still on the heat - cook down and stir in the chile flakes along with a pinch of salt and pepper.
- Take the pan off the heat and leave to cool before adding the olive oil and lime juice.
- In a large bowl, tip in all the salad ingredients and spoon over the dressing. Leave the garbanzos to steep for an hour or so before serving at room temperature, either as a starter or as an accompaniment to roast meats.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.22 Kcal (2446 kJ) | ||
| Calories from fat | 251.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.97g | 43% | |
|---|---|---|---|
| Sodium | 173.64mg | 7% | |
| Potassium | 973.26mg | 21% | |
| Total Carbs | 66.93g | 22% | |
| Sugars | 13.48g | 54% | |
| Dietary Fiber | 18.36g | 73% | |
| Protein | 19.41g | 39% | |
| Vitamin C | 41.2mg | 69% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 18.8mg | 104% | |
| Calcium | 122mg | 12% | |
| Amount Per 100 g | |||
| Calories | 265.94 Kcal (1113 kJ) | ||
| Calories from fat | 114.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.73g | 43% | |
|---|---|---|---|
| Sodium | 79.04mg | 7% | |
| Potassium | 443.04mg | 21% | |
| Total Carbs | 30.47g | 22% | |
| Sugars | 6.14g | 54% | |
| Dietary Fiber | 8.36g | 73% | |
| Protein | 8.83g | 39% | |
| Vitamin C | 18.7mg | 69% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 8.5mg | 104% | |
| Calcium | 55.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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