Try this Preventions Chickpeas in Pita recipe, or contribute your own.
Suggest a better descriptionPREPARATION 1. Preheat oven to 500F. 2. Roll chickpeas in 1 tbsp. olive oil until coated. Spread on baking sheet and bake for 12 to 15 min. or until chickpeas begin to brown. 3. In a medium bowl, mix together tomatoes, cucumbers, onion, lemon juice, parsley, arugula and cumin. If desired, add chopped olives, sliced radishes or cilantro. 4. To make tarator sauce: in a small bowl, whisk together tahini, yogurt and lemon-soaked garlic.Set aside. 5. Pack pita pockets with 1/4 c. chickpeas, 1/2 c. tomato mixture and a drizzle of sauce. If desired, garnish with sprinkles of paprika and chopped parsley. PANTRY: TAHINI - Thick paste made from crushed sesame seeds. Also used in Hummus (a creamy paste made from mashed chickpeas flavored with garlic, lemon juice, olive oil and tahini. Usually scooped up with torn bits of bita or raw vegetables, eaten as an appetizer. TARATOR SAUCE - is usually served with falafel but can be used to garnish other dishes made with chickpeas. FALAFEL - Chickepea fritter. Cooked chickpeas, mashed, spiced and shaped into balls or patties; usually deep fried. -----[ mcRecipe/patH.24Au96] Posted to MC-Recipe Digest V1 #216 Date: Sat, 24 Aug 1996 11:53:21 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 8 | ||
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Calories: 311 | ||
Calories from Fat: 76 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 103mg | 4 % | |
Potassium 697.2mg | 18 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 36.2g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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