Directions:
- Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts.
- In a small bowl, combine the vinaigrette ingredients. Pour 1/3 cup over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1049.14 Kcal (4393 kJ) | ||
| Calories from fat | 374.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.65g | 64% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 824.4mg | 34% | |
| Potassium | 466.44mg | 10% | |
| Total Carbs | 37.7g | 13% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 16.37g | 33% | |
| Vitamin C | 73.4mg | 122% | |
| Vitamin A | 7.4mg | 247% | |
| Iron | 254mg | 1411% | |
| Calcium | 297.3mg | 30% | |
| Amount Per 100 g | |||
| Calories | 169 Kcal (708 kJ) | ||
| Calories from fat | 60.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.71g | 64% | |
|---|---|---|---|
| Cholesterol | 2.69mg | 6% | |
| Sodium | 132.8mg | 34% | |
| Potassium | 75.13mg | 10% | |
| Total Carbs | 6.07g | 13% | |
| Sugars | 1.36g | 34% | |
| Dietary Fiber | 1.01g | 25% | |
| Protein | 2.64g | 33% | |
| Vitamin C | 11.8mg | 122% | |
| Vitamin A | 1.2mg | 247% | |
| Iron | 40.9mg | 1411% | |
| Calcium | 47.9mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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