Chopped fresh veggies add crunch to the creamy texture of chickpeas. Feta can also be added for a nice tangy bite.
Using a chef's knife, press flat side of blade back and forth across garlic and salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 254 | ||
Calories from Fat: 59 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 553.7mg | 19 % | |
Potassium 587.5mg | 15 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 32.9g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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