Lemon Dill Snap Peas and Chickpeas
Recipe: #9572
May 13, 2013
Categories: Salads, Bean Salad, Beans, Chickpeas/Garbanzo, Peas, Middle Eastern, Brunch, Gluten-Free, No Eggs, Vegetarian, more
"Recipe by Erin Alderson of the naturalyella food blog."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (199.3 g)
- Calories 725.7
- Total Fat - 18.6 g
- Saturated Fat - 3.4 g
- Cholesterol - 5.9 mg
- Sodium - 91.5 mg
- Total Carbohydrate - 132.3 g
- Dietary Fiber - 9 g
- Sugars - 105.8 g
- Protein - 13 g
- Calcium - 168 mg
- Iron - 3.7 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat olive oil in a skillet and add scallions, snap peas, dill weed, lemon juice and salt to taste. Cook 3-4 minutes or until pea poda are bright green but still crunchy.
Step 2
Stir in chickpeas and heat until they are warmed.
Step 3
Serve warmed veggies sprinkles with goat cheese, snipped chives and drizzled with extra olive oil.
Tips
No special items needed.
1 Reviews
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