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Roasted Chickpea Bowl with Feta, Arugula and Tapenade
LOVEPULSES16Ingredients
60Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 30 oz. chickpeas (garbanzo beans drained & rinsed or 3/4 cup dry chickpeas, soaked, simmered and drained.)
- 2 tsp. seasoning (red harissa)
- 1/3 cup olive oil (divided)
- 8 oz. Castelvetrano olives (+ 1 tablespoon olive brine)
- 2 lemons (divided)
- 2 anchovy filets (white, or 4 regular anchovy filets)
- 3 garlic cloves (roughly chopped)
- 1 Tbsp. capers
- 1 handful fresh basil
- 1 tsp. flaky sea salt
- 2 handfuls baby arugula
- 6 oz. cherry tomatoes (halved)
- 1 red onion (small, shaved)
- 3 oz. feta (crumbled)
- freshly ground pepper (to taste)
- sea salt (to taste)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium2230mg93% |
| Potassium690mg20% |
| Protein17g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber15g60% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C100% |
| Calcium30% |
| Iron35% |
* 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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