Zippy lemon zest and mildly spicy Aleppo pepper are tossed together with warm roasted chickpeas for a satisfying snack, which pairs well with everything from a gin and tonic to a cold beer. Tossing the dried, toasted beans in oil after they roast helps gives the pepper and lemon something to adhere to. If you’re not having cocktails, these can be used in a salad in place of croutons or anywhere you want some crunch. If you don't have Aleppo pepper, red-pepper flakes make a fine substitute.
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Serving Size: 1 cup (434g) | ||
Recipe Makes: 1 cup | ||
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Calories: 567 | ||
Calories from Fat: 104 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1422.9mg | 49 % | |
Potassium 734.7mg | 19 % | |
Total Carbohydrate 96.5g | 28 % | |
Dietary Fiber 18.9g | 76 % | |
Sugars, other 77.5g | ||
Protein 21.1g | 30 % | |
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: 567
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