Lemony Chickpeas

Nutrition Facts
Serving Size 4 oz
Calories 100
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 2.5g
6%
Tot. Carb. 14.9g
11%
  Sat. Fat 0.2g
1%
  Dietary Fiber 0.6g
2%
  Trans Fat 0g
 
  Sugars 4.3g
 
Cholesterol 0mg
 
Protein 4.5g
 
Sodium 315.2mg
21%
 
 
Protein   8%
  • Carbohydrates   11%
  • Total Sugars  
  • Fat   6%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   4%
  • Sodium   21%
    • Calcium   4%
  • Iron   5%
  • Potassium   8%
    • INGREDIENTS:  GARBANZO BEAN (prepared chick peas, water, salt, calcium chloride (firming agent), disodium edta (promotes color retention)), DICED TOMATOES (vine-ripened fresh tomatoes, tomato juice, salt, calcium chloride and naturally derived citric acid), YELLOW ONION (yellow onion), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservatives), sodium benzoate (preservative), lemon oil), EXTRA VIRGIN OLIVE OIL (100% fresh extra virgin olive oil), MINCED GARLIC (water, garlic, phosphoric acid and sodium benzoate (to help protect flavor)), KOSHER SALT (salt, yellow prussiate of soda), LEMON ZEST (granulated lemon peel), CILANTRO (cilantro), CRUSHED RED PEPPER FLAKES (crushed red peppers), BLACK PEPPER (black pepper)
    ALLERGENS:  
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.