Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 189.8
Total Fat 3.9 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.0 g
Cholesterol 0.0 mg
Sodium 404.9 mg
Potassium 583.0 mg
Total Carbohydrate 32.6 g
Dietary Fiber 7.4 g
Sugars 0.0 g
Protein 8.0 g
Vitamin A 77.2 %
Vitamin B-12 0.0 %
Vitamin B-6 36.6 %
Vitamin C 43.9 %
Vitamin D 0.0 %
Vitamin E 6.9 %
Calcium 10.4 %
Copper 15.3 %
Folate 49.3 %
Iron 18.2 %
Magnesium 20.8 %
Manganese 65.0 %
Niacin 3.2 %
Pantothenic Acid 4.4 %
Phosphorus 14.8 %
Riboflavin 9.1 %
Selenium 6.2 %
Thiamin 6.5 %
Zinc 11.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Greek Chickpeas and Spinach

View the full Greek Chickpeas and Spinach Recipe & Instructions
TAGS:  Side Items |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Greek Chickpeas and Spinach

143 calories of Chickpeas (garbanzo beans), (0.50 cup)

20 calories of Olive Oil, (0.50 1tsp)

13 calories of Spinach, fresh, (56.70 grams)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

2 calories of Garlic, (0.50 clove)

2 calories of Lemon Juice, (0.03 cup)

0 calories of Dill weed, fresh, (0.03 cup sprigs)


Nutrition & Calorie Comments  

When I buy chickpeas, I like to cook them all at once. This was a great way to use the cooked chickpeas. Totally delicious, even with dried dill instead of fresh since that's what I had. I did add a bit of salt and pepper and topped with a little grated pecorino romano cheese. Yum! Submitted by:
KCLIME12
(12/28/12)
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I used frozen spinach because I had some that needed to be used and this was a perfect recipe for it. I also added salt, pepper, lemon pepper, and crushed red pepper. I ate 2 servings as a meal. Yum! Submitted by:
THEMOMMYMOM
(3/14/12)
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I love this recipe. I added mint and some salt, and did not completely wilt the spinach. Served it with Ground Beef kabobs for a great dinner. Submitted by:
LILLYSMUM
(1/6/11)
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Awesome starter recipe! I added 4oz reduced fat feta cheese, 1 c part skim ricotta and 4 reduced fat laughing cow swiss cheese wedges. It was so delicious and I ate the leftovers for lunch the nex day! Even my picky toddler ate it! Similar taste to Spanakopita! Thinking of baking it in phyllo. Submitted by:
KYAHSMUM
(12/27/09)
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Ok I have to ask... I prepare this for todays lunch, I like it, but can I add salt and spices??? Submitted by:
JOHANNAISABEL
(9/23/09)
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I really like this dish - I love spinach and the chick peas make it a protein-rich meal that is quite filling and satisfying. I added green, red, and yellow bell peppers and tomatoes (cleaning out the fridge :) as well as some Frank's Red Hot sauce. Very good! Thank you :) Submitted by:
SHERALYNNNE
(1/10/09)
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I love this dish! To add extra Proteins to the dish, I like to sprinkle with Feta Cheese. Submitted by:
TRICOTINE
(10/27/08)
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This is delicious! I used frozen spinach to make it easier and added some diced extra firm tofu to crank up the protein, and I absolutely loved it. This is one I'll be making again! Submitted by:
CD3784511
(9/15/08)
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Served on wheat flatbread w/ feta cheese and yogurt is amazing.

I could honestly do without the chickpeas, but fiber and protein are good.... 		Submitted by:
LYNNETH7
(8/30/08)
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I'm betting most of the salt comes from the canned beans. Rinsing them before using them can reduce it or using dried beans you cooked yourself. It's just a guess, but it's the only place it seems to come from. Submitted by:
SHANTI_ARUNIMA
(3/11/08)
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Where did all the salt come from? It sounds like a great recipe, but my husband has to watch the salt. Any way to lessen the salt? Submitted by:
STILLLEARNING
(3/10/08)
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I made this last evening for a dinner party for some vegetarian friends of my daughters. They thought it was lovely. After I finished cooking the chick peas and spinach I added a little salt and pepper and grated lemon peel. I toped it off with more fresh dill. Submitted by:
HUNGRY54
(3/8/08)
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