8 Ingredients
  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • Coarse salt and freshly ground pepper
  • 8 large pitted green olives, cut into 1/8-inch slivers
  • 2 tablespoons finely diced celery, plus celery leaves for garnish
  • 12 slices (1/3 inch thick) baguette, toasted
Nutrition
246
12% daily value
6 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free
     

Fat

25% 16

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

7% 21

Carbs (net)

- 17

Fiber

16% 4

Sugars

- 1

Sugars, added

- 0

Protein

12% 6

Cholesterol

0% 0

Sodium

16% 393

Calcium

4% 41

Magnesium

7% 27

Potassium

3% 139

Iron

10% 2

Zinc

7% 1

Phosphorus

12% 81

Vitamin A

0% 2

Vitamin C

1% 1

Thiamin (B1)

14% 0

Riboflavin (B2)

8% 0

Niacin (B3)

7% 1

Vitamin B6

29% 0

Folate equivalent (total)

13% 53

Folate (food)

- 30

Folic acid

- 13

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

14% 2

Vitamin K

7% 9

Sugar alcohols

- 0

Water

- 70
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