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Add a photoServings: 4
Ingredients
- 1 x 425g tin of cooked chickpeas
- 4 Tbsp. flat parsley
- 1 Tbsp. finely minced shallots or possibly red onions
- 2 clv garlic peeled crushed
- 1 x juice of 1 large lemon
- 1 lrg tomato peeled and diced
- 1 Tbsp. extra virgin extra virgin olive oil
Directions
- Drain the chickpeas and place in a bowl.
- Throw away any parsley stalks and add in the leaves to the bowl with all the other ingredients.
- Season with salt and pepper to taste and mix well.
- Serve at room temperature not straight from the refrigerator.
- Add in some quartered hard boiled Large eggs and whole black olives as a garnish if desired.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 41 | 24% |
| Total Fat 4.71g | 6% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 313mg | 9% |
| Total Carbs 26.68g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 1.13g | 1% |
| Protein 5.87g | 9% |
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