Lemon Dill Snap Peas and Chickpeas
Created by Sue on May 13, 2013
- Servings: 2
- Prep Time: 10m
- Cook Time: 5m
- Recipe #9572
Ingredients
- 1 tablespoon oil (extra-virgin olive oil)
- 1/3 cup scallion (chopped)
- 1 cup sugar snap peas (pods, trimmed)
- 1 teaspoon dried dill weed
- 2 tablespoons fresh lemon juice
- Salt to taste
- 1/2 cup chickpeas (cooked, or garbanzo beans)
- 3 to 4 tablespoons goat cheese (soft, or chevre)
- 1 tablespoon fresh chives
- 1 tablespoon oil (extra-virgin olive oil)
How to Make
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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.
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Step 2: Stir in chickpeas and heat until they are warmed.
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Step 3: Serve warmed veggies sprinkles with goat cheese, snipped chives and drizzled with extra olive oil.
Nutritional Facts
- 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