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Suggest a better descriptionrecipes I just downloaded from Cooking Lights website (sorry, my MC is down right now). Youll have about 3/4 cup of the chickpea spread left over. Serve it with baked tortilla chips for a high-carbohydrate snack. 1. Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour. Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half. Yield: 4 servings. CALORIES 209 (27% from fat); FAT 6.2g (sat 0.8g, mono 1.8g, poly 2.9g); PROTEIN 6g; CARB 32.3g; FIBER 5.5g; CHOL 5mg; IRON 3.5mg; SODIUM 294mg; CALC 61mg Posted to EAT-LF Digest by levya@mindspring.com on May 11, 1998
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Serving Size: 1 Serving (1210g) | ||
Recipe Makes: 1 | ||
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Calories: 1151 | ||
Calories from Fat: 396 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 23.1g | ||
Cholesterol 40.4mg | 12 % | |
Sodium 3009.7mg | 104 % | |
Potassium 2101.2mg | 55 % | |
Total Carbohydrate 164g | 48 % | |
Dietary Fiber 26.8g | 107 % | |
Sugars, other 137.2g | ||
Protein 32.9g | 47 % | |
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: 1151
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