Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
375
Calories
13g
Protein
22g
Fat
38g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
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
- =
- 3 scallions (white and light green parts), chopped
- 1/4 cup Good Fat Dressing
- 1/2 cup chopped jarred roasted red peppers
- 1/3 cup pine nuts
- 2 (15 1/2-oz.) cans chickpeas, rinsed and drained
- =
Directions
1
In small dry skillet, toast pine nuts over medium-low heat, stirring occasionally, until fragrant, 5 minutes. Set aside to cool.
2
Meanwhile, in large storage bowl or container, combine remaining ingredients and toss gently. Add toasted pine nuts and toss again. Use within 2 or 3 days.
Recipe sourced from
fandom