Directions:
- Drain and rinse canned chickpeas 3 times under cold running water.
- In a saucepan, add water to chickpeas to cover by 1 inch.
- Boil, and cook for 2 minutes.
- Drain, reserving some of the liquid, set aside.
- Remove chickpea skins in large bowl of cold water.
- Add onions and jalapeno to drained chickpeas.
- Whisk garlic, salt, cumin, lemon juice, olive oil together in small bowl. Pour over chickpea mixture and stir gently.
- Garnish with tomato, parsley, cayenne.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.79 Kcal (1042 kJ) | ||
| Calories from fat | 112.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.53g | 19% | |
|---|---|---|---|
| Sodium | 628.25mg | 26% | |
| Potassium | 240.49mg | 5% | |
| Total Carbs | 28.78g | 10% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 8.05g | 16% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 1.4mg | 8% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.88 Kcal (607 kJ) | ||
| Calories from fat | 65.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 19% | |
|---|---|---|---|
| Sodium | 365.85mg | 26% | |
| Potassium | 140.04mg | 5% | |
| Total Carbs | 16.76g | 10% | |
| Sugars | 1.12g | 8% | |
| Dietary Fiber | 0.51g | 4% | |
| Protein | 4.69g | 16% | |
| Vitamin C | 6.3mg | 18% | |
| Iron | 0.8mg | 8% | |
| Calcium | 36.8mg | 6% | |
* 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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