Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas

Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
10 Ingredients
  • 4 cups mixed good quality olives
  • 3 to 4 strips orange peel
  • 3 to 4 strips lemon peel
  • 1 teaspoon crushed red chili pepper flakes
  • 1 teaspoon fennel seeds, 1/3 palm full
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 cups Marcona almonds* or toasted peeled whole almonds (See Cook's Note)
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 2 teaspoons smoked paprika
  • Salt and pepper
Nutrition
261
13% daily value
8 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

10% 29

Carbs (net)

- 20

Fiber

38% 10

Sugars

- 4

Sugars, added

- 0

Protein

17% 8

Cholesterol

- 0

Sodium

29% 704

Calcium

11% 113

Magnesium

8% 34

Potassium

4% 173

Iron

19% 3

Zinc

8% 1

Phosphorus

14% 98

Vitamin A

3% 28

Vitamin C

6% 6

Thiamin (B1)

3% 0

Riboflavin (B2)

2% 0

Niacin (B3)

2% 0

Vitamin B6

12% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 122
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