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Summer Squash, Green Bean, and Chickpea Salad
VEGKITCHEN16Ingredients
45Minutes
210Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 yellow summer squashes (small)
- 2 cups green beans (trimmed and cut into l-inch pieces)
- 16 oz. chickpeas (drained and rinsed)
- 2 medium tomatoes (diced)
- 2 scallions (thinly sliced)
- 1/4 cup fresh parsley (minced, or cilantro)
- 2 Tbsp. virgin olive oil (extra-)
- 1/2 cup sun dried tomatoes (sliced, or black olives)
- 1/2 lemon
- 3 Tbsp. white wine vinegar (to taste)
- salt
- freshly ground black pepper
- 1/2 tsp. dried oregano
- baby greens
- kale
- pumpkin seeds (or Sunflower, for topping, optional)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium650mg19% |
| Protein8g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A60% |
| Vitamin C80% |
| Calcium10% |
| Iron15% |
* 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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