• high fat 10.68g 10.68%
  • med sat fat 2.49 2.49%
  • med salt 181.82mg 0.18%
  • low sugar 1.54g 1.54g
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cut the stalk end off the baby beans and blanch in boiling water for 1min. Refresh in iced water.
  2. Heat olive oil in frying pan over a gentle heat. Add the chickpeas, baby beans, capsicum strips and onion and cook for 2-3min or until warmed through.
  3. Add lemon juice and then season with pepper. Remove from heat and toss in rocket leaves.
  4. Place the salad in the centre of a plate and crumble the feta over the salad. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
145.50g
100.00g
Energy (kJ)
768.30kJ
528.04kJ
Protein (g)
6.82g
4.69g
Total fat (g)
15.53g
10.68g
- Saturated fat (g)
3.62g
2.49g
- Polyunsaturated fat (g)
1.63g
1.12g
- Monounsaturated fat (g)
9.26g
6.36g
Cholesterol (mg)
8.63mg
5.93mg
Carbohydrate-available (g)
9.22g
6.34g
CarbohydrateSE (g)
2.87g
1.97g
- Sugars (g)
2.23g
1.54g
Water (g)
105.76g
72.68g
Dietary fibre (g)
3.66g
2.51g
Thiamin (mg)
0.03mg
0.02mg
Riboflavin (mg)
0.09mg
0.06mg
Niacin (mg)
0.68mg
0.46mg
Niacin equivalents (mg)
2.03mg
1.39mg
Vitamin C (mg)
47.00mg
32.30mg
Vitamin E (mg)
0.95mg
0.65mg
Total folate (ug)
41.18ug
28.30ug
Total vitamin A equivalents (ug)
134.83ug
92.66ug
Retinol (ug)
27.50ug
18.90ug
Beta carotene equivalents (ug)
636.44ug
437.42ug
Sodium (mg)
264.55mg
181.82mg
Potassium (mg)
232.61mg
159.87mg
Magnesium (mg)
28.52mg
19.60mg
Calcium (mg)
96.09mg
66.04mg
Phosphorus (mg)
110.65mg
76.05mg
Iron (mg)
1.49mg
1.02mg
Zinc (mg)
1.07mg
0.73mg

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