Fry 1 sliced red onion and 1 can chickpeas in 1/3 cup olive oil until browned. Add 4 shaved carrots (use a peeler), 2 smashed garlic cloves and a handful of pine nuts; cook until the nuts are toasted. Drizzle with white wine vinegar; add parsley and salt and pepper to taste.
Per serving: Calories: 323; Total Fat: 24 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 23 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 443 milligrams
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine