Garbanzo-Vegetable Salad

1. In a large bowl, combine beans, tomato, cucumber, bell pepper, onion, and olives. Sprinkle with parsley and mint. Mix well.

2. In a small bowl, combine remaining ingredients, mixing until blended. Pour over vegetables, mixing well.

3. Cover and chill several hours or overnight. Stir before serving.

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Nutrient	Quantity
Total fats	45.7028 g
Protein	64.0769 g
Carbohydrates	214.7292 g
Energy	1489.1598 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5259 g
Water	375.8243 g
Aspartic acid	7.5892 g
Calcium, Ca	233.8676 mg
Lutein + zeaxanthin	202.4413 g
Fiber, total dietary	40.6214 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	814.8883 g
Niacin	5.9337 mg
Vitamin A, RAE	77.1407 g
Arginine	5.9414 g
Riboflavin	0.7136 mg
Tocopherol, beta	0.0498 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0023 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	11.7374 g
Sodium, Na	270.2053 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3767 g
Total lipid (fat)	45.7028 g
Manganese, Mn	64.3565 mg
Fructose	3.4849 g
Proline	2.6047 g
Fatty acids, total saturated 16:0	4.6495 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	9.7348 g
Choline, total	315.1161 mg
Sugars, total	48.8664 g
Serine	3.1825 g
Fatty acids, total saturated 10:0	0.0032 g
Fatty acids, total saturated 18:0	0.8057 g
Vitamin B-6	1.8742 mg
Selenium, Se	0.6568 g
Ash	10.4478 g
Fatty acids, total saturated 18:1 undifferentiated	23.4007 g
Pantothenic acid	5.1646 mg
Phenylalanine	3.3835 g
Copper, Cu	2.1133 mg
Betaine	0.3325 mg
Thiamin	1.5334 mg
Methionine	0.8275 g
Iron, Fe	14.5502 mg
Carbohydrate, by difference	214.7292 g
Phosphorus, P	830.3421 mg
Folate, total	1734.5859 g
Tocopherol, gamma	0.4562 mg
Lycopene	3833.885 g
Alanine	2.726 g
Valine	2.6601 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	10.7331 g
Glycine	2.6383 g
Carotene, alpha	156.289 g
Glucose (dextrose)	3.5055 g
Fatty acids, total saturated 14:0	0.0336 g
Zinc, Zn	8.8032 mg
Isoleucine	2.7027 g
Maltose	0.0052 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	11.2602 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	4.4818 g
Tocotrienol, alpha	0.0619 mg
Vitamin A, IU	1560.6765 IU
Folate, DFE	1734.5859 g
Tryptophan	0.6236 g
Vitamin C, total ascorbic acid	60.8475 mg
Phytosterols	86.259 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0043 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	0.4316 g
Tyrosine	1.5791 g
Vitamin K (phylloquinone)	64.6941 g
Fatty acids, total saturated	5.6471 g
Histidine	1.7382 g
Fatty acids, total monounsaturated	23.8972 g
Threonine	2.3716 g
Folate, food	1734.5859 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	14.7238 g
Vitamin E (alpha-tocopherol)	7.1956 mg
Magnesium, Mg	271.9816 mg
Lysine	4.2212 g
Potassium, K	2773.2351 mg
Cystine	0.8615 g
Fluoride, F	4.8863 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	0.25 teaspoon	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Tomato	1 cup	26.82	5.7961	0.298
Vinegar	3 tablespoons	9.387	0.4157	0
Cucumber	0.5 cup	7.8	1.8876	0.0572
Water	1 tablespoon	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	3	0	0	0
mint	0.5 teaspoon	0	0	0
green bell pepper	0.33 cup	9.73	2.1313	0.1251
garbanzo bean	1 can	1133.4333	188.7556	18.1109
lemon peel	0.5 teaspoon	0.47	0.16	0.003
red onion	0.33 cup	21.3333	4.9813	0.0533
black olive	0.25	0	0	0
parsley flake	1 tablespoon	0	0	0