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Ingredients
US|METRIC
4 SERVINGS
- 1 cup chickpeas (cooked, from dry or canned, or garbanzo beans)
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice (depending on how lemony you want it to be)
- 1 garlic clove (peeled and sliced in half)
- 1 tsp. rosemary leaves (finely chopped fresh)
- 1 Tbsp. parsley (finely chopped or shredded)
- 1/2 tsp. salt
- freshly ground black pepper
- 1 cup uncooked small pasta (here I used tiny bowties, or farfalline, but you could use small elbow macaroni, farfalle, radiattore, orzo, etc.)
- chickpeas (The marinated)
- 8 cherry tomatoes
- 6 snowpeas (or mangetout)
- lettuce leaves (washed)
- 30 grams goat cheese (fresh, not too aged young, or feta cheese)
- salt
- pepper
- radishes (Sliced or tulip-shaped, optional, see below)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol10mg3% |
Sodium670mg28% |
Potassium310mg9% |
Protein10g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber4g16% |
Sugars3g |
Vitamin A10% |
Vitamin C25% |
Calcium10% |
Iron15% |
* 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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