Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
293
Calories
12g
Protein
11g
Fat
42g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Tahini | 1 tbsp (15g) | 89 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 teaspoons salt (optional)
- 1 (15-ounce) can of chickpeas, drained and rinsed
- 2 large garlic cloves, minced
- 3 green onions, chopped (optional)
- 2 jalapeno peppers, seeds and stem removed, chopped
- 1/4 cups roughly chopped fresh cilantro
- 1/4 cups roughly chopped fresh parsley
- 2 tablespoons olive oil (optional)
- 1/4 cups tahini
- 1/4 cups fresh lemon juice
- 1-2 tablespoons water (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista