Salad with Toasted Chickpeas and Olive Vinaigrette (Rachael Ray) Recipe
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Directions:
- Place chick peas in a small skillet and cook over medium heat until toasty, 12 to 15 minutes. Cool on a plate.
- Place lettuce in bowl and top with chick peas. Place olives in food processor with vinegar. Turn processor on and stream in extra-virgin olive oil. Dress salad and season with salt and pepper, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.65 Kcal (1091 kJ) | ||
| Calories from fat | 190.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.14g | 33% | |
|---|---|---|---|
| Sodium | 428.87mg | 18% | |
| Potassium | 3.1mg | 0% | |
| Total Carbs | 15.06g | 5% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 9.89g | 40% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 87.8mg | 146% | |
| Vitamin A | 37.6mg | 1253% | |
| Iron | 19.7mg | 109% | |
| Calcium | 86.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 62.28 Kcal (261 kJ) | ||
| Calories from fat | 45.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 33% | |
|---|---|---|---|
| Sodium | 102.47mg | 18% | |
| Potassium | 0.74mg | 0% | |
| Total Carbs | 3.6g | 5% | |
| Sugars | 1.05g | 18% | |
| Dietary Fiber | 2.36g | 40% | |
| Protein | 1.1g | 9% | |
| Vitamin C | 21mg | 146% | |
| Vitamin A | 9mg | 1253% | |
| Iron | 4.7mg | 109% | |
| Calcium | 20.6mg | 9% | |
* 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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