Chickpea and Beet Salad
(3 votes)
(3 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 65.7 μg | (110 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 968 mg | (24 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams chickpeas (cooked)
- 4 handfuls mixed Lettuce
- 800 grams small Beets
- salt
- freshly ground peppers
- 1 tsp Mustard seed
- 1 tsp Coriander
- extra virgin olive oil
- lemon juice
Preparation steps
1.
Peel and cook the beets for 20-30 minutes in boiling salted water. Halve or quarter, depending on the size, then let cool.
2.
Mix the beet, chickpeas, 4-5 tablespoons of olive oil, 2-3 tablespoons of lemon juice, crushed mustard seeds, and crushed coriander. Season to taste with salt and pepper. Let marinate for 10 minutes, taste, and adjust the seasoning if necessary.
3.
Rinse and dry the lettuce. Divide onto 4 plates, and top with the beet mixture. Serve with white bread, if you'd like.
