This dish is a quick fix, can last about a week in the refrigerator and can be served with crackers or toast. I love this dish because 1 can (or made fresh) of chickpeas is packed with nutrients.
A one-cup serving of raw chickpeas provides 50% of daily potassium needs, 2% vitamin A, 21% calcium, 13% vitamin C, 69% iron, 2% sodium, 55% vitamin B-6 and 57% magnesium. Oh wait, there’s more! Chickpeas contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium. So if you’re looking for a delicious food dish that will provide an excellent source of protein and fiber checkout chickpeas, they also contain exceptional levels of iron, vitamin B-6 and magnesium.
This recipe is pretty flexible meaning feel free to use your discretion when adding the ingredients, season to taste.
Anything You Can Make, I Can Make Vegan!
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