Photo: K8
Estimated Nutrition (whole recipe, rough)
351
Calories
11g
Protein
17g
Fat
45g
Carbs
Counts 10 of 13 ingredients — the other 3 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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Seed | 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 cup fine bulgur
- 1 1/2 cups minced fresh flat-leaf parsley
- 1 bunch green onions, white portion only, minced
- 1 large tomato, peeled, seeded and diced
- 2 Tbs. minced fresh mint
- 1 can (15 1/2 oz.) chickpeas, rinsed and drained
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. fresh lemon juice, plus more as needed
- 1/2 tsp. ground toasted cumin seeds
- Salt and freshly ground pepper, to taste
- Heart of 1 head romaine lettuce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes