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Carrot Chickpea Toast
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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
brioche
gluten-free
(?)
Has gluten from:
brioche
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
brioche
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
brioche
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.1% of RDA
• Calories: 45.6% of RDA
• Carbs: 28.9% of RDA
• Fat (total lipid): 23.7% of RDA
• Fiber: 45.1% of RDA
• Fructose: 0.7% of RDA
• Protein: 20.7% of RDA
• Sodium: 18.1% of RDA
• Sugar: 48.6% of RDA
• Vitamin A (IU): 222% of RDA
• Vitamin B6: 26.5% of RDA
• Vitamin C: 12.3% of RDA
• Iron: 0.5% of RDA
• Magnesium: 22.0% of RDA
• Manganese: 374% of RDA
• Niacin: 19.9% of RDA
• Potassium: 22.0% of RDA
• Zinc: 17.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
can
 
2
tbsp
 
1
tsp
 
1
tsp
 
1/2
tsp
ground.
 
2
whole
small in size, grated.
 
4
slices
 
3
tbsp
roughly chopped.
 
 
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PREPARATION
1.
Preheat oven to 350F.
2.
In a bowl, add the grated carrot, coriander, cumin, smoked paprika. Mix well.
3.
Add the chickpeas and gently mix 1-2 times.
4.
Pour mixture into an oiled baking dish and bake for 20 minutes.
5.
The last 5 minutes of baking, toast the brioche slices.
6.
Remove the chickpea carrot mixture from the oven and spoon a few spoonfuls onto each toasted piece of bread.
7.
Top with fresh parsley and serve immediately.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 911
Protein 23.3 g
Carbohydrates 79.4 g
Iron 0.10 mg
Fiber 12.6 g
Calcium 10.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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