Chickpea Salad Wrap
Serving Size 1 PORTN
| Amount per serving | |
|---|---|
| Calories | 637 |
| Calories from Fat | 251 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 27.8g | 73 | Tot. Carb. 81.9g | |
| Sat. Fat 4g | 20% | Dietary Fiber 11.4g | 38 |
| Trans Fat 0g | Sugars 19.1g | 15 | |
| Cholesterol 0mg | Protein 18.4g | ||
| Sodium 1485.8mg | 65 | ||
Ingredients
Chickpea Salad (Garbanzo Beans (Prepared Garbanzo Beans, Water, Salt, Disodium EDTA), FP GRAPE RED SEEDLESS, Almonds (Almonds, Blanched. May Contain Peanuts and/or Other Tree Nuts), Mayo Vegan (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice. Non-GMO.), Craisins (Cranberries, Sugar, Sunflower Oil), Celery, Green Onions, Lemon, Salt, Parsley, Black Pepper), Tomato Basil Tortilla (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Rioboflavin And Folic Acid), Water, Vegetable Shortening (contains One Or More Of The Following: Palm Oil And/or Olive Oil), Contains 2% Or Less Of The Following: Seasoning (salt, Dehydrated Garlic And Onion, Paprika, Tomato Powder, Spice, Natural Flavors, Extractives Of Paprika, And Silicon Dioxide To Prevent Caking), Salt, Aluminum-free Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propionate, Sorbic Acid), Dough Conditioner (fumeric Acid, Xanthan Gum, Mono-and Diglycerides, Sodium Metabisulphite)), Green Leaf Lettuce, Green Cabbage, Cilantro, Carrots, Salt, Black Pepper
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.