15 Ingredients
  • 1 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed
  • 2 Tbsp chopped fresh flat-leaf parsley
  • ¼ cup diced red onion
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • ¼ tsp finely grated lemon zest
  • ¾ tsp ground cumin
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 3 Tbsp plain nonfat yogurt
  • 1 Tbsp orange juice
  • ¼ tsp finely grated orange zest
  • ¼ tsp honey
  • 2 oz baby spinach leaves (about 2 cups lightly packed)
  • 1 Tbsp coarsely chopped fresh mint
Nutrition
234
12% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

15% 10

Saturated

6% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

10% 29

Carbs (net)

- 21

Fiber

31% 8

Sugars

- 7

Sugars, added

- 0

Protein

18% 9

Cholesterol

0% 0

Sodium

16% 389

Calcium

10% 100

Magnesium

12% 48

Potassium

9% 306

Iron

12% 2

Zinc

6% 1

Phosphorus

18% 127

Vitamin A

9% 80

Vitamin C

21% 13

Thiamin (B1)

4% 0

Riboflavin (B2)

5% 0

Niacin (B3)

2% 0

Vitamin B6

9% 0

Folate equivalent (total)

22% 90

Folate (food)

- 90

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

- 0

Vitamin E

8% 2

Vitamin K

136% 108
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