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Pane con tapenade - chickpeas with oregano and mint
 
 
15 ServingsPTM10 min

Pane con tapenade - chickpeas with oregano and mint


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Directions

  1. Drain the chickpeas.
  2. Grind the chickpeas with 2 tablespoons of water, the lemon juice, the lemon zest, the olive oil, the oregano, the fresh mint and the garlic in a food processor into a coarse mixture.
  3. Season with salt and pepper.

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Nutrition

40Calories
Sodium0% DV0g
Fat5% DV3g
Protein2% DV1g
Carbs1% DV3g
Fiber0% DV0g

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