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Roast Vegetable Salad with Farro
HEALTHY MIDWESTERN GIRL19Ingredients
50Minutes
730Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, peeled and 1-inch diced)
- 1 orange bell pepper (or yellow, 1-inch diced)
- 1 medium zucchini (1-inch diced)
- 1/2 red onion (peeled and 1-inch diced)
- 8 oz. farro (NOTE: Farro is not gluten-free. Sub a certifed GF whole grain, if desired)
- 15 oz. garbanzo beans (drained with LIQUID RESERVED)
- 4 scallions (diced)
- 1/4 cup pine nuts (toasted)
- 1/4 cup Kalamata olives (sliced)
- 1/2 cup fresh basil leaves (cut into ribbons)
- 1/4 cup fresh mint leaves (chopped)
- sea salt
- freshly ground pepper
- 1/3 cup lemon juice (freshly squeezed, + zest, about 1 large lemon + more for serving)
- 1/4 cup aquafaba (reserved garbanzo bean liquid)
- 1 Tbsp. Dijon mustard
- sea salt
- freshly ground black pepper
- 1 pinch cayenne
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories730Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium500mg21% |
Potassium1890mg54% |
Protein31g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate128g43% |
Dietary Fiber32g128% |
Sugars19g |
Vitamin A35% |
Vitamin C120% |
Calcium20% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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