Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
320
Calories
9g
Protein
16g
Fat
38g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons pitted, halved and very thinly sliced black olives
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh parsley
- Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
- Couple good pinches of salt
- A few grinds of black pepper
- A few glugs of olive oil (the original is quite oily, like bread-soaking oily, I went a little lighter. Both ways are delicious)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes