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16 INGREDIENTS10 STEPS1HR

Spiralized Vegetable Salad with Roasted Chickpeas

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Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
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Make yourself a healthy rainbow of colors for your next vegetarian meal, topped with a creamy avocado lemon sauce.
1HR
Total Time

Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4
Large  Carrots
1
Large  Zucchini
1
Yellow Squash
1/4 cup
Plain Greek Yogurt
1/4 cup
Water
2 Tbsp
Lemons , juiced, zested
1 cup
Fresh Cilantro , chopped
1 clove
Garlic , minced
3/4 tsp
1/4 cup
to taste
Freshly Ground Black Pepper
to taste
2 cups
Canned Chickpeas
2 Tbsp
to taste

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Nutrition Per Serving

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CALORIES
382
FAT
27.7 g
PROTEIN
9.1 g
CARBS
27.0 g

Cooking Instructions

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Nutrition Per Serving
Calories
382
% Daily Value*
Fat
27.7 g
36%
Saturated Fat
4.2 g
21%
Trans Fat
--
--
Cholesterol
2.3 mg
1%
Carbohydrates
27.0 g
10%
Fiber
9.1 g
32%
Sugars
6.1 g
--
Protein
9.1 g
18%
Sodium
824.6 mg
36%
Vitamin D
--
--
Calcium
97.4 mg
7%
Iron
2.1 mg
12%
Potassium
628.4 mg
13%
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