Ingredients
· 1 (15 1/2-ounce) can chickpeas, rinsed and
drained
· Minced garlic clove
· 1 stalk celery, chopped
· Chopped fresh flat-leaf parsley
· Fresh lemon juice
· Extra-virgin olive oil
· 1/2 pound sea scallops, rinsed and patted dry
· 4 cups baby spinach
Preparation
Preheat grill to high. Combine chickpeas, garlic, celery, and 1/3 cup
parsley with 2 tablespoons lemon juice and 1 tablespoon oil. Drizzle scallops
with 2 teaspoons oil and 1 tablespoon juice. Toss and season with salt and
pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch.
Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea
mixture and scallops.
Nutritional Information
Calories
per serving:
|
170
|
Fat per
serving:
|
8g
|
Saturated
fat per serving:
|
1g
|
Monounsaturated
fat per serving:
|
3g
|
Polyunsaturated
fat per serving:
|
1g
|
Protein
per serving:
|
11g
|
Carbohydrates
per serving:
|
19g
|
Fiber per
serving:
|
4g
|
Cholesterol
per serving:
|
12mg
|
Iron per
serving:
|
2mg
|
Sodium per
serving:
|
310mg
|
Calcium
per serving:
|
60mg
|
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