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Chickpeas with Spiced Carrots, Dates, and Pistachios

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

 

Yield

Serves 4 (serving size: about 3/4 cup)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon cumin
  • Dash of cinnamon
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 1 1/2 cups shredded carrots
  • 1/4 cup thinly sliced dates
  • 1/2 cup fresh cilantro
  • 2 tablespoons dry-roasted pistachios
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 247
  • fat 6.4 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 1.1 g
  • protein 8 g
  • carbohydrate 41 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 267 mg
  • calcium 102 mg
  • sugars 14 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine olive oil, cumin, and cinnamon.

  2. Toss together chickpeas, olive oil mixture, carrots, dates, cilantro, pistachios, and salt. Serve immediately.