• low fat 0.81g 0.81%
  • low sat fat 0.12g 0.12%
  • low salt 66.13mg 0.06%
  • low sugar 1.18g 1.18%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Cook the fettuccine in a large pan of boiling water until firm. Drain and return to the pan.
  2. Add a spray of olive oil and toss to coat the pasta.
  3. Combine the chickpeas, capers, onion, tomatoes and parsley in a bowl.
  4. Season with the lemon juice and black pepper.
  5. Return the pan of fettuccine to the stove and add the chickpea mixture. Toss over a low heat until well combined and warm. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
312.20g
100.00g
Energy (kJ)
1796.59kJ
575.47kJ
Protein (g)
16.51g
5.29g
Total fat (g)
2.53g
0.81g
- Saturated fat (g)
0.38g
0.12g
- Polyunsaturated fat (g)
1.10g
0.35g
- Monounsaturated fat (g)
0.28g
0.09g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
79.86g
25.58g
CarbohydrateSE (g)
79.86g
25.58g
- Sugars (g)
3.69g
1.18g
Water (g)
192.93g
61.80g
Dietary fibre (g)
8.06g
2.58g
Thiamin (mg)
0.14mg
0.05mg
Riboflavin (mg)
0.11mg
0.04mg
Niacin (mg)
2.42mg
0.77mg
Niacin equivalents (mg)
5.44mg
1.74mg
Vitamin C (mg)
30.40mg
9.74mg
Total folate (ug)
63.71ug
20.41ug
Total vitamin A equivalents (ug)
111.34ug
35.66ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
668.94ug
214.27ug
Sodium (mg)
206.46mg
66.13mg
Potassium (mg)
539.46mg
172.80mg
Magnesium (mg)
61.90mg
19.83mg
Calcium (mg)
70.00mg
22.42mg
Phosphorus (mg)
261.94mg
83.90mg
Iron (mg)
2.90mg
0.93mg
Zinc (mg)
1.52mg
0.49mg

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This page has been produced in consultation with and approved by: Australian Institute of Sport

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