Toasted walnuts, roasted chickpeas, hummus and a variety of colorful vegetables come together to create a simple and go snack box.
This Heart-Check Certified recipe is brought to you by California Walnuts.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 250 | |
---|---|---|
Total Fat | 14 g | |
Saturated Fat | 1 g | |
Trans Fat | 0 g | |
Polyunsaturated Fat | 12 g | |
Monounsaturated Fat | 3 g | |
Cholesterol | 0 mg | |
Sodium | 210 mg | |
Total Carbohydrate | 25 g | |
Dietary Fiber | 8 g | |
Sugars | 4 g | |
Protein | 10 g |
Dietary Exchanges
1 vegetable, 1 1/2 starch, 1 lean meat, 2 fat
Ingredients
-
1/2 cup walnut halves -
1 1/2 cups fresh carrot chips -
1/2 red bell pepper (cut into strips) -
1/4 cucumber (sliced) -
3 1/2 ounces packaged sea salt roasted chickpeas -
1/4 cup original hummus
Directions
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Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted. -
Divide walnuts, carrots, bell pepper, chickpeas and hummus evenly into the compartments of 4 bento boxes or another similar sealable container.