Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
713
Calories
21g
Protein
36g
Fat
84g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Farro | 1/2 cup cooked (100g) | 170 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 cup farro (found at gourmet stores)
- 2 large heirloom tomatoes
- 1 small cucumber
- 1 clove garlic, finely chopped
- 1/2 small red onion, cut into 1/2-inch pieces
- 2 tablespoons pine nuts
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- Juice from 1 lemon
- 3/4 cup chopped fresh parsley
- 1/2 small jalapeño chile, seeded and finely chopped
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