Directions:
- Preheat broiler to high.
- Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop. Cook edamame and haricots verts in boiling water 4 minutes; rinse with cold water, and drain.
- Combine bell pepper, edamame mixture, chickpeas, salt, and pepper in a medium bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.08 Kcal (3099 kJ) | ||
| Calories from fat | 247.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.53g | 42% | |
|---|---|---|---|
| Sodium | 1277.28mg | 53% | |
| Potassium | 1593.61mg | 34% | |
| Total Carbs | 96.78g | 32% | |
| Sugars | 25.35g | 101% | |
| Dietary Fiber | 32.07g | 128% | |
| Protein | 33.65g | 67% | |
| Vitamin C | 160.4mg | 267% | |
| Vitamin A | 3mg | 99% | |
| Iron | 62.6mg | 348% | |
| Calcium | 311.2mg | 31% | |
| Amount Per 100 g | |||
| Calories | 89.26 Kcal (374 kJ) | ||
| Calories from fat | 29.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 42% | |
|---|---|---|---|
| Sodium | 154.06mg | 53% | |
| Potassium | 192.21mg | 34% | |
| Total Carbs | 11.67g | 32% | |
| Sugars | 3.06g | 101% | |
| Dietary Fiber | 3.87g | 128% | |
| Protein | 4.06g | 67% | |
| Vitamin C | 19.3mg | 267% | |
| Vitamin A | 0.4mg | 99% | |
| Iron | 7.6mg | 348% | |
| Calcium | 37.5mg | 31% | |
* 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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