Tuesday, October 11, 2011

Moroccan Bean Salad Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Bean Salad Recipe. Enjoy Middle Eastern food and learn how to make Moroccan Bean Salad. 

total time 35 min
prep 5 min
servings 8 servings, 1/2 cup each

What You Need

1/2 cup KRAFT Zesty Italian Dressing
1/2 tsp.  ground cumin
1/2 tsp. ground cinnamon
2 cans  (15 oz. each) chickpeas (garbanzo beans), drained, rinsed
1/2 cup raisins
1/2 cup  PLANTERS Slivered Almonds


Make It

BEAT dressing, cumin and cinnamon in medium bowl with wire whisk until well blended.

ADD beans and raisins; mix lightly. Sprinkle with almonds; cover.

REFRIGERATE at least 30 min. before serving.

Kraft Kitchens Tips

Best of Season
Fresh fava beans make a wonderful substitute for the garbanzo beans in this recipe, especially if you buy them in late spring or early summer when they are in season. Cook 3 cups shelled fava beans in boiling salted water for 2 to 3 min. Drain, cool and peel outer skins.

Nutritional information


Per serving
    Calories  220
    Total fat  9 g
    Saturated fat  1 g
    Cholesterol   0 mg
    Sodium   280 mg
    Carbohydrate  29 g
    Dietary fiber   7 g
    Sugars   10 g
    Protein   8 g
    Vitamin A   0 %DV
    Vitamin C   2 %DV
    Calcium     6 %DV
    Iron           15 %DV

Source: www.kraftrecipes.com 

More Salad Recipes:

Aubergine or Eggplant Salad

Avocado salad with ginger dressing

Baked falafel with roasted eggplant salad

Beetroot and Tahinah Salad

Chargrilled vegetable & pita salad with feta & dukkah

Chicken & chickpea tabouli salad


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