(16-oz) can chickpeas, rinsed and drained 1 (14-oz) can quartered artichoke hearts, drained and chopped 1 (5-oz) bag fresh arugula ¼ cup finely chopped onion ½ cup olive oil ? cup red wine vinegar ¼ teaspoon salt, ¼ teaspoon pepper
Stir together chickpeas, artichoke hearts, arugula, and onion. Whisk together olive oil, vinegar, salt, and pepper; add to chick pea mixture, tossing to coat. Serve alongside Lemon-Pepper Tilapia
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2080g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1372 (51%)|
|Amt Per Serving||% DV|
|Total Fat 152.4g||203 %|
|Saturated Fat 92.6g||463 %|
|Monounsaturated Fat 47.1g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 584.6mg||180 %|
|Sodium 2140.2mg||74 %|
|Potassium 6158mg||162 %|
|Total Carbohydrate 203.2g||60 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 203.1g|
|Protein 137.3g||196 %|
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: 2715
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!