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Preheat oven to 425. Toss chickpeas with oil, spcies, salt and pepper. Roast about 15-20 minutes. Shake several times through out. Cool.
Combine all the inctredients for the dressing.
In large salad bowl, toss shredded carrots, onion, raisins, and parelsey with dressing. Mix well. Season with salt and pepper. Right before serving, top with chickpeas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 118 | ||
Calories from Fat: 63 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 96.1mg | 3 % | |
Potassium 452.2mg | 12 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 9g | ||
Protein 3.6g | 5 % | |
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: 118
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