Directions:
- Remove the ends from the beans and cut into 1 1/2 inch lengths.
- Cook in boiling water until just tender, about 5 - 7 minutes.
- Drain well.
- Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
- Add balsamic vinegar and cook until liquid is reduced.
- Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
- In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
- Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.65 Kcal (2590 kJ) | ||
| Calories from fat | 391.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.5g | 67% | |
|---|---|---|---|
| Sodium | 1296.66mg | 54% | |
| Potassium | 559.85mg | 12% | |
| Total Carbs | 44.33g | 15% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 11.25g | 22% | |
| Vitamin C | 25.7mg | 43% | |
| Iron | 2.5mg | 14% | |
| Calcium | 108.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 137.1 Kcal (574 kJ) | ||
| Calories from fat | 86.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 67% | |
|---|---|---|---|
| Sodium | 287.35mg | 54% | |
| Potassium | 124.07mg | 12% | |
| Total Carbs | 9.82g | 15% | |
| Sugars | 1.48g | 27% | |
| Dietary Fiber | 0.9g | 16% | |
| Protein | 2.49g | 22% | |
| Vitamin C | 5.7mg | 43% | |
| Iron | 0.5mg | 14% | |
| Calcium | 24.1mg | 11% | |
* 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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