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    You are in: Home / Recipes / Libyan Marinated Chickpeas Recipe
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    Libyan Marinated Chickpeas

    Average Rating:

    3 Total Reviews

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    • on July 12, 2011

      I love chickpeas and this is a yummy way to fix them. I made the recipe last night and stashed it in the fridge until lunch today and then let it warm some. I currently have some very nice sweet onions and that is what I used. All I had to put it on is red leaf lettuce and that worked nicely. I just love the flavors and low sugar in this. What a great little dish.

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    • on July 07, 2011

      Tasted so good and hit the spot. I made a mistake though and served the mixture over watercress and unfortunately the watercress completely overpowered all the flavors in the garbanzo beans. Next time I'll be sure to serve over a less aggressive greens: baby spinach, mild spring greens, etc. I also used scallions as noted in another review. Serve at room temperature for best flavor. Reviewed for Veg Tag/July.

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    • on May 26, 2009

      This is so delicious, I'd give it 6 or 7 stars! I made as directed using high-quality extra virgin olive oil and sherry vinegar as the only substitutions. I interpreted the onions as scallions. I think this is best served on at least a bed of greens; I say that because I brought some to work today without serving on greens, and although tasty, it was not as remarkable without the backdrop. Thanks, KateL! Made for Vegetarian Recipe Swap.

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    Nutritional Facts for Libyan Marinated Chickpeas

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 281.3
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 3.0 g
    Cholesterol 55.3 mg
    Sodium 338.6 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 3.9 g
    Sugars 0.2 g
    Protein 5.1 g

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