Chickpea and Vegetable Salad
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 15 min.
Ready in
Calories:
294
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams chickpeas (canned)
- 1 Eggplant
- 2 Zucchini
- 50 grams black olives (pitted)
- 1 tsp fennel seeds
- 100 milliliters Vegetable broth
- 3 Tbsps vegetable oil
- 4 Tbsps soy sauce
- cayenne pepper
- 2 handfuls Alfalfa sprouts
Preparation steps
1.
Rinse and drain the chickpeas.
2.
Rinse and dice the eggplant.
3.
Rinse, trim, and slice the summer squash.
4.
Sauté the eggplant, summer squash and the fennels seeds in the oil. Add the broth and the soy sauce and simmer for 4 minutes. Mix in the chickpeas, and season to taste with cayenne pepper. Place the sprouts on plates, top with the salad, and serve.
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