Cauliflower Salad with Chickpeas
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
307
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 98.3 μg | (164 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 711 mg | (18 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams Cauliflower (cleaned, ready to cook)
- salt
- 2 scallions
- 4 Tbsps Lime juice
- 1 garlic clove
- 1 tsp freshly grated ginger
- 1 tsp grated Lime zest (untreated)
- 3 Tbsps olive oil
- cayenne pepper
- 150 grams chickpeas (from a can)
- ½ bunch cilantro
Preparation steps
1.
Cook cauliflower florets 6-7 minutes in plenty of boiling salted water. Drain, shock in cold water and drain. Rinse scallions, trim and cut into small rings.
2.
Mix lime juice, garlic clove crushed through a press, ginger, lime zest and olive oil. Season with salt and cayenne and stir in the scallions. Mix with the cauliflower, drained chickpeas and half the cilantro leaves and let marinate about 15 minutes. Toss with remaining cilantro leaves and a little cayenne pepper. Serve in bowls.
