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Rebecca Doody: "These turned out awesome! I used Cannes chickpeas…" Read More
15Ingredients
85Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil (divided)
- 1 clove garlic (minced)
- 1 cup onion (chopped finely)
- 1 1/2 cups zucchini (julienned on a mandolin or grated on the largest setting of a box grater)
- 1/2 cup pumpkin seeds (raw or toasted)
- 3/4 tsp. sea salt (plus more to taste)
- black pepper (to taste)
- 1 1/2 cups chickpeas (cooked, 1/2 heaping cup dry)
- 1 cup cooked quinoa (1/3 cup dry)
- 2/3 cup water
- 2 Tbsp. Dijon mustard
- 1 Tbsp. lemon juice
- 2 Tbsp. fresh dill (chopped)
- 1 Tbsp. fresh oregano (chopped)
- 1 tsp. paprika
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium450mg19% |
| Potassium410mg12% |
| Protein8g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C20% |
| Calcium6% |
| 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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Reviews(1)
Rebecca Doody 7 years ago
These turned out awesome! I used Cannes chickpeas and didn't put the quinoa in the fridge for "days" like it said, and it turned out just great! Super flavorful. Will definitely make again