Serve with Tilapia
(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.
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Serving Size: 1 Serving (2080g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2715 | ||
Calories from Fat: 1372 (51%) | ||
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Amt Per Serving | % DV | |
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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
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