17 Ingredients
  • Vinaigrette
  • 1 tablespoon sherry vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 4 tsp. harissa*
  • 3 tablespoons extra-virgin olive oil
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 2 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-in. cubes
  • 1 can (15 oz). chickpeas (garbanzos), rinsed and drained
  • About 3/4 tsp. kosher salt
  • About 3/4 tsp. freshly ground black pepper
  • 1 bag (6 oz.) baby spinach
  • 12 large fresh mint leaves, stacked and cut crosswise into thin ribbons
  • 1/3 cup minced red onion, rinsed and drained
Nutrition
212
11% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

9% 2

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

7% 20

Carbs (net)

- 13

Fiber

30% 8

Sugars

- 5

Sugars, added

- 0

Protein

12% 6

Cholesterol

- 0

Sodium

23% 551

Calcium

7% 72

Magnesium

15% 63

Potassium

13% 613

Iron

13% 2

Zinc

8% 1

Phosphorus

16% 110

Vitamin A

19% 170

Vitamin C

104% 94

Thiamin (B1)

9% 0

Riboflavin (B2)

10% 0

Niacin (B3)

9% 1

Vitamin B6

46% 1

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

19% 3

Vitamin K

124% 149
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