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Chickpeas with Mint
Jessica Braider
We love this simple dish as an extra boost of protein for a simple meal, or just to snack on.
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Print Recipe
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
Side Dish
Cuisine
Mediterranean
Servings
4
servings
Calories
107
kcal
Ingredients
1x
2x
3x
15
oz.
canned chickpeas (garbanzo beans)
drained and rinsed, or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can
1
tsp.
extra virgin olive oil
1
tsp.
red wine vinegar
1
Tbsp.
fresh mint
or to taste, chopped
Instructions
Drizzle the chickpeas with the olive oil and red wine vinegar. Toss them with the mint and refrigerate them until you are ready to serve.
Notes
Nutritional Information Per Serving (% based upon daily values):
Calories 153, Total Fat: 3g, 4%; Saturated Fat: 0g, 0.2%; Cholesterol: 0mg, 0%; Sodium: 359mg, 15%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 5g, 21%; Sugar: 0g; Protein: 6g
Nutrition
Calories:
107
kcal
Carbohydrates:
15
g
Protein:
5
g
Fat:
3
g
Saturated Fat:
0.4
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
297
mg
Potassium:
175
mg
Fiber:
5
g
Vitamin A:
173
IU
Vitamin C:
1
mg
Calcium:
46
mg
Iron:
2
mg
Keyword
Dairy-Free, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Salads, Side Dish, Snack/Appetizer, Vegan, Vegetarian
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