9 Ingredients
  • 2 garlic cloves, minced
  • 1 15-ounce can chickpeas, drained and well rinsed
  • 1 6-ounce can of tuna packed in olive oil, preferably imported from Spain or Italy
  • 1/4 cup sun-dried tomatoes, chopped
  • 10 oil-cured black olives, pitted and chopped
  • 1/2 cup chopped parsley leaves
  • 1 tablespoon sherry vinegar
  • 1 to 3 tablespoons, extra virgin olive oil (this will depend on how much oil was in your tuna can)
  • Salt and pepper to taste
Nutrition
316
16% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

9% 28

Carbs (net)

- 20

Fiber

32% 8

Sugars

- 6

Sugars, added

- 0

Protein

42% 21

Cholesterol

3% 8

Sodium

21% 510

Calcium

8% 80

Magnesium

13% 53

Potassium

11% 393

Iron

16% 3

Zinc

8% 1

Phosphorus

35% 243

Vitamin A

5% 46

Vitamin C

20% 12

Thiamin (B1)

5% 0

Riboflavin (B2)

5% 0

Niacin (B3)

29% 6

Vitamin B6

10% 0

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

16% 1

Vitamin D

1% 3

Vitamin E

9% 2

Vitamin K

190% 152
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