Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
817
Calories
50g
Protein
50g
Fat
47g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (13 ounces) artichoke hearts, rinsed and thinly sliced
- 1/2 pound deli roast beef, sliced into thin strips
- 1 small zucchini, thinly sliced
- 1 cup chickpeas, rinsed and drained
- 1/4 cup reduced-fat grated Parmesan
- 1/4 cup packed fresh basil
- 2 tablespoons capers, chopped
- 1/4 cup fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 16 lettuce leaves (such as butter or romaine)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes