Directions:
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.13 Kcal (1675 kJ) | ||
| Calories from fat | 148.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.53g | 25% | |
|---|---|---|---|
| Sodium | 543.33mg | 23% | |
| Potassium | 327.53mg | 7% | |
| Total Carbs | 52.4g | 17% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 15.66g | 31% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 2.5mg | 14% | |
| Calcium | 112.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 158.3 Kcal (663 kJ) | ||
| Calories from fat | 58.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 25% | |
|---|---|---|---|
| Sodium | 214.95mg | 23% | |
| Potassium | 129.57mg | 7% | |
| Total Carbs | 20.73g | 17% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 6.2g | 31% | |
| Vitamin C | 4.7mg | 20% | |
| Iron | 1mg | 14% | |
| Calcium | 44.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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