Roasted Chickpea And Apricot Salad Recipe
Recipe By Honest Cooking
Let us delve into a fast, healthy, in-season salad.
4.2
14 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Chickpea And Apricot Salad Recipe
- 5 ounce 1 - can garbanzo beans, drained and rinsed
- 0.08 cup Olive oil, divided
- 0.67 teaspoon Ground Cumin
- 0.33 pinch Cinnamon
- 0.33 Zest oforange
- 0.67 tablespoon Red wine vinegar
- 0.67 tablespoon Fresh orange juice
- 0.08 teaspoon Salt
- pinch Black pepper
- 0.08 Red onion, thinly sliced
- 1.33 Large ripe apricots, pitted and sliced
- 2 cup Baby arugula leaves
Nutrition
value
value
694
calories per serving
29 g Fat33 g Protein67 g Carbs40 g FiberOther
Current Totals
- Fat29g
- Protein33g
- Carbs67g
- Fiber40g
MacroNutrients
- Carbs67g
- Protein33g
- Fiber40g
Fats
- Fat29g
Vitamins & Minerals
- Calcium725mg
- Iron14mg
- Vitamin A690mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9632mcg
- Vitamin B120mcg
- Vitamin C54mg
- Vitamin E6mg
- Copper1mcg
- Magnesium391mg
- Manganese4mg
- Phosphorus552mg
- Selenium59mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking