Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
412
Calories
29g
Protein
4g
Fat
71g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Yogurt | 170g plain Greek | 100 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 (540 mL/19 oz) lower sodium chickpeas, drained and rinsed
- 45 mL (3 tbsp) lower fat yogurt
- 60 mL (¼ cup) diced celery
- ¼ red onion, diced
- 60 mL (¼ cup) raisins
- 1 tomato, diced
- 2 mL (½ tsp) curry powder
- 15 mL (1 tbsp) apricot jam (optional)
- 7 mL (½ tbsp) lemon juice (about ½ lemon)
- 1 mL (¼ tsp) black pepper
- Pinch of salt
Directions
1
In a large bowl, place chickpeas and roughly mash with a fork or potato masher.
2
Add all remaining ingredients and toss to combine.
3
Cover and marinate in the refrigerator for 10 to 15 minutes.
By Health Canada ·
Recipe sourced from
food_guide_canada