Emprimir
Correo Electrónico
Ingredientes
- 1/4 cup red wine vinegar
- 1 tablespoon extravirgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
- 2 Tbs diced red onion
- 1/4 cup black olives
- 1 small cucumber, peeled & diced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/4 cup feta
View Full Recipe at Memoirs from my Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1240g | |
| Calories 1742 | |
| Calories from Fat 650 | 37% |
| Total Fat 73.18g | 91% |
| Saturated Fat 14.33g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 3796mg | 158% |
| Potassium 1933mg | 55% |
| Total Carbs 221.9g | 59% |
| Dietary Fiber 43.4g | 145% |
| Sugars 4.55g | 3% |
| Protein 53.29g | 85% |
