Italian Chickpea Salad

1. Combine the oil, red wine vinegar, salt, basil, pepper, sugar and garlic.

2. Toss the chickpeas, greens, meat,cheese and tomatoes in a large serving bowl.

3. Add the dressing and toss.

4. Top with the egg quarters.

5. Serve with garlic toast.

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Nutrient	Quantity
Total fats	105.6135 g
Protein	89.8011 g
Carbohydrates	210.4868 g
Energy	2106.8739 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0315 g
Water	537.807 g
Aspartic acid	9.5099 g
Calcium, Ca	823.8469 mg
Lutein + zeaxanthin	574.9694 g
Fiber, total dietary	42.0131 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	2223.9102 g
Niacin	8.4517 mg
Vitamin A, RAE	422.3397 g
Arginine	6.7337 g
Riboflavin	1.1574 mg
Tocopherol, beta	0.1041 mg
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	18.6276 g
Sodium, Na	1399.0677 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6435 g
Total lipid (fat)	105.6135 g
Manganese, Mn	64.4818 mg
Fructose	6.1209 g
Proline	4.9976 g
Fatty acids, total saturated 16:0	18.0915 g
Fatty acids, total saturated 8:0	0.2801 g
Sucrose	0.5703 g
Choline, total	346.0571 mg
Sugars, total	45.0028 g
Serine	4.4988 g
Fatty acids, total saturated 10:0	0.6816 g
Fatty acids, total saturated 18:0	5.0167 g
Vitamin B-6	2.1875 mg
Selenium, Se	16.8703 g
Ash	16.7029 g
Vitamin D	23.814 IU
Fatty acids, total saturated 18:1 undifferentiated	50.2223 g
Pantothenic acid	7.1387 mg
Phenylalanine	4.6667 g
Copper, Cu	2.2913 mg
Betaine	0.5026 mg
Thiamin	1.6347 mg
Retinol	217.728 g
Methionine	1.5012 g
Iron, Fe	15.052 mg
Carbohydrate, by difference	210.4868 g
Phosphorus, P	1310.1257 mg
Folate, total	1778.3957 g
Tocopherol, gamma	0.985 mg
Fatty acids, total saturated 4:0	0.7462 g
Lycopene	11495.5622 g
Alanine	3.5002 g
Cholesterol	85.05 mg
Valine	4.4479 g
Fatty acids, total saturated 18:2 undifferentiated	14.127 g
Glycine	3.1215 g
Carotene, alpha	451.2444 g
Glucose (dextrose)	5.5848 g
Fatty acids, total saturated 14:0	3.7703 g
Zinc, Zn	12.1038 mg
Isoleucine	4.0067 g
Fatty acids, total saturated 12:0	0.5568 g
Fatty acids, total polyunsaturated	15.1585 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	6.6906 g
Tocotrienol, alpha	0.0447 mg
Vitamin A, IU	4763.7307 IU
Folate, DFE	1778.3957 g
Tryptophan	0.9825 g
Vitamin C, total ascorbic acid	74.4414 mg
Phytosterols	150.6144 mg
Galactose	0.0012 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.4094 g
Tyrosine	3.0689 g
Vitamin B-12	1.3835 g
Vitamin K (phylloquinone)	99.3945 g
Fatty acids, total saturated	30.563 g
Histidine	2.6229 g
Fatty acids, total monounsaturated	52.4873 g
Threonine	3.3129 g
Folate, food	1778.3957 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	0.567 g
Cryptoxanthin, beta	0.2032 g
Vitamin D3 (cholecalciferol)	0.567 g
Vitamin E (alpha-tocopherol)	12.9098 mg
Magnesium, Mg	314.9412 mg
Lysine	6.3584 g
Potassium, K	3533.5607 mg
Cystine	1.0002 g
Fluoride, F	10.2759 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0 teaspoon	2.2942	0.5738	0
Salt	1 teaspoon	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	4 tablespoons	477.36	0	54
Tomato	2	80.4198	17.3796	0.8936
Cheese	4 ounces	400.302	2.6536	32.5912
black pepper	0	0	0	0
Green	4 cups	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
red wine vinegar	3 tablespoons	8.493	0.1207	0
hard egg	4	0	0	0
chickpea	1 can	1133.4333	188.7556	18.1109