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Picture of Smashed Cannellini Bean Sandwich with Avocado-Feta Spread
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2041 kcal 102 %
  • Fat 80 g 122 %
  • Saturated 12 g 59 %
  • Carbs 268 g 89 %
  • Fiber 43 g 173 %
  • Protein 73 g 145 %
  • Cholesterol 0 mg 0 %
  • Sodium 3844 mg 160 %
  • Calcium 1075 mg 107 %
  • Magnesium 431 mg 103 %
  • Potassium 2731 mg 58 %
  • Iron 26 mg 144 %
  • Zinc 8 mg 69 %
  • Phosphorus 1068 mg 153 %
  • Vitamin A 281 µg 31 %
  • Vitamin C 61 mg 68 %
  • Thiamin (B1) 2 mg 187 %
  • Riboflavin (B2) 1 mg 113 %
  • Niacin (B3) 25 mg 155 %
  • Vitamin B6 1 mg 82 %
  • Folate equivalent (total) 805 µg 201 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 11 mg 71 %
  • Vitamin K 336 µg 280 %

* 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.

Smashed Cannellini Bean Sandwich with Avocado-Feta Spread

Ingredients

  • one 15 ounces can cannellini (white kidney) beans, drained and rinsed
  • 1/4 cup olives (preferably kalmata, but any type works), roughly chopped
  • 2 tablespoons capers, drained
  • 1/4 cup artichoke hearts, roughly chopped
  • 1/2 small red onion, finely chopped
  • 1/2 jalapeno pepper, finely chopped
  • 1/4 cup olive oil
  • 1 bunch arugula
  • crusty bread (e.g. french bread or a thick, toasted loaf)
  • salt
  • freshly ground black pepper
  • splash of lime juice

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