Ingredients For Roasted Chickpea And Apricot Salad Recipe
15 ounce 1 - can garbanzo beans, drained and rinsed
0.25 cup Olive oil, divided
2 teaspoon Ground Cumin
1 pinch Cinnamon
1 Zest oforange
2 tablespoon Red wine vinegar
2 tablespoon Fresh orange juice
0.25 teaspoon Salt
pinch Black pepper
0.25 Red onion, thinly sliced
4 Large ripe apricots, pitted and sliced
6 cup Baby arugula leaves
Nutrition value
694
calories per serving
29 g Fat33 g Protein67 g Carbs40 g FiberOther
Current Totals
29 g Fat
33 g Protein
67 g Carbs
40 g Fiber
MacroNutrients
Carbs
67 g
Protein
33 g
Fiber
40 g
Fats
Fat
29 g
Vitamins & Minerals
Calcium
725 mg
Iron
14 mg
Vitamin A
690 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
632 mcg
Vitamin B12
0 mcg
Vitamin C
54 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
391 mg
Manganese
4 mg
Phosphorus
552 mg
Selenium
59 mcg
Zinc
5 mg
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
