PER SERVING; 377 CAL 11 G PROT; 23.5 G TOTAL FAT (8 G SAT FAT); 34 G CARB; 30 MG CHOL; 571 MG SOD; 5 G FIBER; 7 G SUGARS Chickpea Salad with Fennel and Artichokes SERVES 6 | VEGAN | 30 MINUTES OR FEWER This protein-packed salad can be served in pita halves for handheld sandwiches that won't slip or drip when eaten standing up. 4 Tbs. olive oil, divided 1 medium onion, finely diced (1 cup) medium fennel bulb, finely diced (1 cup) 4 cloves garlic, minced (4 tsp.) 2 15-oz. cans chickpeas, rinsed and drained 1 12-oz. jar water-packed artichoke hearts, rinsed, drained, and quartered cup pitted kalamata olives, quartered 2 Tbs. lemon juice 2 Tbs. red wine vinegar 1 Tbs. minced fresh rosemary 1. CORNBREAD cup yellow cornmeal cup unbleached white flour 3 Tbs. sugar 1 tsp. baking powder tsp. salt cup milk 1 large egg 2 Tbs. unsalted butter, melted cup fresh or frozen corn kernels (from 1 ear fresh corn) BLACKBERRIES 2 6-oz. containers fresh blackberries 6 Tbs. sugar RICOTTA CREAM 1 cup ricotta cheese, preferably fresh ( lb.) cup sugar 1 tsp. vanilla extract tsp. grated orange zest 1.
Pages to are hidden for
"tailgate party"Please download to view full document