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Associate.com - Share Your Recipe!

Recipe Name: Portuguese Chickpea Salad With Roasted Garlic Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
1 Head of garlic, papery
outside husks removed
2 15-oz cans chickpeas
drained
1 Tablespoon(s) Chopped fresh basil
2 Tablespoon(s) Balsamic vinegar
3 Tomatoes, cut into 1/2"
dice
1 Teaspoon(s) Ground cumin
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
Directions:
Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap
garlicin foil. In small baking dish, roast garlic until it turns
butterysoft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile, in
servingbowl, mix chickpeas with basil and vinegar. Set aside. When
garlic iscool enough to handle, squeeze out each clove into bean
mixture. Stirwell to coat beans. Toss with diced tomatoes. Season with
cumin, salt,and pepper. Serve at room temperature. (Excessive
salt?)(Recipe from "365 Ways to Cook Vegetarian," HarperCollins,
1994)TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994,
Formattingby Sue Smith (using MMCONV)File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 190
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 2077.5mg
Potassium: 911.6mg
Carbohydrates: 31.8g
Fiber: 11.8g
Sugar: 7g
Protein: 12.1g


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