Chickpea Cake with Fava Leaves and Arugula Salad

Chickpea Cake with Fava Leaves and Arugula Salad
14 Ingredients
  • CHICKPEA CAKE
  • About 1/4 cup olive oil, divided
  • 1 cup chopped onion
  • 1 qt. reduced-sodium vegetable broth
  • 1 2/3 cups chickpea (garbanzo) flour*
  • 1 teaspoon nutritional yeast*
  • 1 teaspoon chopped fresh thyme leaves
  • 2 cups lightly packed fava leaves or baby spinach*
  • 1 teaspoon kosher salt
  • ARUGULA SALAD
  • 1 qt. lightly packed baby arugula
  • 1/2 cup fennel fronds
  • 1/2 cup flat-leaf parsley leaves
  • Fennel and Orange Dressing
Nutrition
228
11% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

15% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 29

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

10% 5

Cholesterol

- 0

Sodium

15% 353

Calcium

5% 53

Magnesium

6% 26

Potassium

4% 210

Iron

7% 1

Zinc

6% 1

Phosphorus

9% 62

Vitamin A

7% 62

Vitamin C

15% 13

Thiamin (B1)

50% 1

Riboflavin (B2)

45% 1

Niacin (B3)

23% 4

Vitamin B6

47% 1

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 13

Vitamin B12

18% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

104% 125

Sugar alcohols

- 0

Water

- 205
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