Chickpea-Fennel Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 7.11 g | (7 %) | ||
| Fat | 22.82 g | (20 %) | ||
| Carbohydrates | 28.47 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.87 g | (26 %) |
more nutritional values
| Vitamin A | 65.64 mg | (8,205 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.87 mg | (16 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 138.89 μg | (46 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15.89 mg | (17 %) | ||
| Potassium | 542.17 mg | (14 %) | ||
| Calcium | 77.76 mg | (8 %) | ||
| Magnesium | 47.89 mg | (16 %) | ||
| Iron | 2.45 mg | (16 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.21 mg | (15 %) | ||
| Saturated fatty acids | 3.02 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams chickpeas
- 2 red onions (halved, thinly sliced)
- 1 Fennel bulb
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp parsley (finely chopped)
Preparation steps
1.
Rinse the chickpeas in a colander. Add the chickpeas to a pot, cover with water, and let soak overnight.
2.
Drain the soaking water, and replace with 1.5 liters (approximately 1.5 quarts) of water. Bring to a boil, reduce the heat, and simmer for 1 1/2 hours. Remove from the heat and drain well.
3.
Thinly slice the fennel and blanch in boiling water for 5 minutes. Remove from the water and drain well.
4.
Mix the vinegar, lemon juice, and oil. Season to taste with salt and pepper. Mix the dressing with the chickpeas, fennel, parsley, and onion. Toss until thoroughly combined, then set aside and let infuse.
