![](https://cdn.statically.io/img/www.allrecipes.com/thmb/-AUNWcMzeY3gFxkxZEr2zz_BJ44=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/829543-6f6a504c1838472fa633a572865133d2.jpg)
Ingredients
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1 (15.5 ounce) can garbanzo beans, drained
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1 (15 ounce) can kidney beans, drained
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1 lemon, zested and juiced
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1 medium tomato, chopped
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¼ cup chopped red onion
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½ cup chopped fresh parsley
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1 teaspoon capers, rinsed and drained
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3 tablespoons extra virgin olive oil
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½ teaspoon salt, or to taste
Directions
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In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.
Nutrition Facts (per serving)
329 | Calories |
12g | Fat |
47g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 329 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 2g | 8% |
Sodium 874mg | 38% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 13g | 48% |
Total Sugars 1g | |
Protein 12g | 24% |
Vitamin C 40mg | 44% |
Calcium 100mg | 8% |
Iron 4mg | 21% |
Potassium 359mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.