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Ingredients
US|METRIC
8 SERVINGS
- 30 oz. chickpeas (drained and well rinsed)
- 1 cup bell peppers (finely diced, assorted colors)
- 1/2 cup Persian cucumber (thin sliced, these are the small ones, do not peel)
- 1/2 cup mozzarella (small, pearls)
- 1/2 cup cherry tomatoes (halved or quartered, assorted colors)
- 1/3 cup radishes (quartered small)
- 1/3 cup black olives (diced)
- 1/4 cup red onion (finely minced)
- cracked black pepper (fresh)
- 2 handfuls fresh basil leaves (and part of the stems, I used my whole TJs basil plant)
- 1 garlic clove (small, smashed and peel removed)
- 1/2 lemon
- Parmesan (a good grating of fresh, as much or as little as you like)
- 1/4 cup olive oil (give or take)
- salt (to taste)
- 1/4 cup toasted pine nuts (toast in a little olive oil in a skillet for several minutes, stirring constantly until they turn nutty brown.)
- lemon wedges
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol5mg2% |
Sodium540mg23% |
Potassium340mg10% |
Protein9g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber6g24% |
Sugars1g |
Vitamin A10% |
Vitamin C60% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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