Directions:
- Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan. Add onions to pan; sauté until soft, about 8 minutes. Reduce heat to medium; add garlic. Cook until onions are caramelized, about 20 minutes. Add Swiss chard leaves; cook until wilted and tender, about 5 minutes. Place 6 cups water in a pan; bring to a boil. Add lentils to pan. Reduce heat, and simmer; cook until tender, about 15 minutes. Add 2 teaspoons salt; let sit 5 minutes to absorb. Drain lentils; cool on a baking sheet. Combine chickpeas, lentils, chard-and-onion mixture, pomegranate molasses, lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon each of salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1295.87 Kcal (5426 kJ) | ||
| Calories from fat | 604.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.15g | 103% | |
|---|---|---|---|
| Sodium | 5839.43mg | 243% | |
| Potassium | 1705.33mg | 36% | |
| Total Carbs | 49.29g | 16% | |
| Sugars | 15.47g | 62% | |
| Dietary Fiber | 34.64g | 139% | |
| Protein | 48.04g | 96% | |
| Vitamin C | 114.8mg | 191% | |
| Iron | 17.1mg | 95% | |
| Calcium | 521.3mg | 52% | |
| Amount Per 100 g | |||
| Calories | 57.74 Kcal (242 kJ) | ||
| Calories from fat | 26.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 103% | |
|---|---|---|---|
| Sodium | 260.17mg | 243% | |
| Potassium | 75.98mg | 36% | |
| Total Carbs | 2.2g | 16% | |
| Sugars | 0.69g | 62% | |
| Dietary Fiber | 1.54g | 139% | |
| Protein | 2.14g | 96% | |
| Vitamin C | 5.1mg | 191% | |
| Iron | 0.8mg | 95% | |
| Calcium | 23.2mg | 52% | |
* 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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