Chickpea, Lamb and Spinach Salad
(1 vote)
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 64.8 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Daikon radish
- salt
- 250 grams Lamb fillet
- freshly ground peppers
- 1 Tbsp vegetable oil
- 60 grams Spinach
- 2 sprigs mint
- 2 carrots
- 400 grams chickpeas (canned)
- 150 grams Yogurt (0.1% fat)
- 2 Tbsps Whipped cream
- 2 Tbsps lemon juice
- 1 Tbsp scallions
Preparation steps
1.
Peel the radish and thinly slice. Season with salt and set aside for about 10 minutes.
2.
Rinse the lamb, pat dry, season with salt and pepper and sear in oil until golden brown on all sides. Remove from the heat and cook until pink, or until cooked to your liking.
3.
Rinse the spinach, spin dry and trim. Rinse the mint, shake dry and pluck the leaves. Peel the carrot and thinly slice. Rinse the chickpeas in a colander and drain.
4.
For the dressing: Whisk the yogurt, cream, lemon juice and chives together and season with salt and pepper.
5.
Thinly slice the lamb then transfer to a serving bowl along with the chickpeas, radish, spinach, carrots and mint. Drizzle the dressing over top and toss to combine. Serve.
