Directions:
- Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 888.73 Kcal (3721 kJ) | ||
| Calories from fat | 107.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 3784.22mg | 158% | |
| Potassium | 2918.99mg | 62% | |
| Total Carbs | 181.04g | 60% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 24.09g | 96% | |
| Protein | 24.36g | 49% | |
| Vitamin C | 74.1mg | 123% | |
| Iron | 8.4mg | 47% | |
| Calcium | 297.2mg | 30% | |
| Amount Per 100 g | |||
| Calories | 202.4 Kcal (847 kJ) | ||
| Calories from fat | 24.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 18% | |
|---|---|---|---|
| Cholesterol | 2.58mg | 4% | |
| Sodium | 861.81mg | 158% | |
| Potassium | 664.77mg | 62% | |
| Total Carbs | 41.23g | 60% | |
| Sugars | 0.29g | 5% | |
| Dietary Fiber | 5.49g | 96% | |
| Protein | 5.55g | 49% | |
| Vitamin C | 16.9mg | 123% | |
| Iron | 1.9mg | 47% | |
| Calcium | 67.7mg | 30% | |
* 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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