¼ cup extra virgin olive oil
2 tablespoons lime juice
2 cloves garlic, chopped
2 15-oz cans no-salt-added garbanzo beans, rinsed, drained and patted dry
½ cup almonds, chopped
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup each freshly chopped basil, cilantro and chives
In a large frying pan set over medium heat, add olive oil and lime juice. Once hot, add garlic and chickpeas. Sauté 15 minutes, stirring often, until chickpeas begin to brown and some get crispy. Add almonds and sauté 5 more minutes, until almonds are toasted. Remove from heat.
Add salt, pepper and fresh herbs. Stir to combine and serve hot.
Serves 6.
Per serving:
203 calories | 5g protein | 13g total fat | 2g saturated fat | 9g mono fat | 2g poly fat| 0mg cholesterol | 19g carbohydrate | 0g sugar | 4g fiber | 309mg sodium
This recipe is part of a collection assembled by Valley Medical Center’s Diabetes Education & Nutrition Clinic as a component of their healthy nutrition and diabetes education program. The recipes were gathered and inspired from a variety of healthy eating websites. See cookbook for list of website resources.
