INGREDIENTS INGREDIENTS Mediterranean lemon chickpeas 1 tablespoon thick, nonfat Greek Yogurt 1 tablespoon olive oil 1/2 lemon, zested and juiced to yield 1- 2 Tablespoons of juice 2 teaspoons red or white wine vinegar 2 garlic cloves, minced or pressed 1/2 teaspoon paprika 2 teaspoons dried oregano 1⁄4 teaspoon kosher salt Pinch of black pepper 1 – 14.5 ounce cans organic garbanzo beans/chickpeas, no salt added, rinsed and drained Dill and vegetable orzo 1 cup water 1/2 cup dry orzo 1 cup kale 1⁄2 red bell pepper, cut into small dice 1⁄2 cucumber, peeled, seeded and cut into small dice 1⁄4 small red onion, cut into small dice 1⁄4 cup shredded parmesan cheese 2 teaspoons fresh dill, chopped finely 1/2 lemon, juiced and zested 1 tablespoon olive oil 1⁄4 teaspoon kosher salt Pinch of black pepper | NUTRIENT Mediterranean lemon chickpeas Calories: 244 kcal Protein: 11.5 g Fat: 10 g Sugar: 1.2 g Dill and vegetable orzo Calories: 295 kcal Protein: 8.1 g Fat: 11 g Sugar: 1.5 g |
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