Photo: Anna Pelzer
Lemon & rosemary pork with chickpea salad
9 ingredients
8 min + 12 min
Serves 4
openrecipes
Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour
Estimated Nutrition (whole recipe, rough)
587
Calories
36g
Protein
30g
Fat
39g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | not in our table | 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 tbsp olive oil
- 2 tsp finely chopped rosemary
- 4 cloves garlic , crushed
- juice and zest ½ lemon
- 4 boneless pork steaks , trimmed of fat
- 1 red onion , finely sliced
- 2 tbsp sherry vinegar
- 2 x 400g/14oz can chickpeas , rinsed and drained
- 110g bag mixed salad leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes