Chickpeas 350g
Selected and firm beans, excellent for preparing hummus, nutritious salads, or stews.
| Servings per package: About 6 Serving size: 60 g (1/2 cup) | |||
| 100g | 60g | %VD* | |
|---|---|---|---|
| Energy value (kcal) | 169 | 191 | 10 |
| Carbohydrates (g) | 25 | 31 | 10 |
| Total sugars (g) | 0,9 | 1,1 | |
| Added sugars (g) | 0 | 0 | 0 |
| Proteins (g) | 13 | 13 | 26 |
| Total fat (g) | 1,9 | 1,7 | 3 |
| Saturated fat (g) | 0,3 | 0,2 | 1 |
| Trans fat (g) | 0 | 0 | 0 |
| Dietary fiber (g) | 7,8 | 7,2 | 29 |
| Sodium (mg) | 27 | 0 | 0 |
| *Percent Daily Values provided per serving. | |||
Chickpeas.
Keep in a dry, cool place, protected from sun and moisture, away from cleaning products or items that emit odors. If not all content is used, keep the package tightly closed.
Serving suggestion Chickpea salad Time: 20 minutes Yield: 8 servings Ingredients: 2 cups of Da Terrinha Chickpeas; 1 cup of carrot, sliced into rounds; 1 zucchini; ½ cup of chopped red onion; ½ cup of fresh peas; ½ cup of chopped parsley; 2 tablespoons of mustard; Juice of half a lemon; Olive oil to taste; Salt to taste; Black pepper to taste. Preparation method: In a bowl, soak the chickpeas in 4 cups of water for about 8 hours. Then drain, rinse and place in a pressure cooker with 4 cups of water. Cook for 15 minutes after it reaches pressure. Cut the zucchini into small cubes and cook them in hot water until "al dente", which will take about 5 minutes. Drain and set aside. Grate the carrot and chop the remaining ingredients. Mix everything in a bowl, together with the mustard and the lemon juice, season with salt and pepper to taste and drizzle with olive oil. Refrigerate for one hour. Serve right away.
ALLERGY ADVICE: May contain soy and wheat. CONTAINS GLUTEN.
