Chickpea Purée with Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 64.4 μg | (107 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 250 grams chickpeas
- lemons
- ½ tsp ground paprika
- 2 garlic cloves
- 1 bunch parsley (leaves)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Sesame seeds
- cold pressed olive oil
- 2 red onions
- ½ Cucumber
- 4 Tomatoes
- 2 Tbsps finely chopped parsley
- juice of a lemons
- Lemon wedge
Preparation steps
Soak the chickpeas in plenty of water overnight. The next day, drain them and simmer in a pot of fresh water for about 1 hour. Remove from the heat, allow to cool and drain.
Peel and chop the garlic coarsely and mix with the chickpeas along with the lemon juice, paprika and sesame seeds. Season with salt and pepper and mix in 4 tablespoons of olive oil and the parsley leaves. Purée together until a thick paste is formed.
Peel and finely chop the onions. Rinse the cucumber, cut in half lengthwise and scoop out the seeds with a teaspoon. Chop into tiny cubes. Rinse and halve the tomatoes, remove the seeds and finely dice the flesh.
Combine the onion, tomato, cucumber and parsley and season with salt and plenty of pepper. Mix in 4 tablespoons of olive oil and drizzle with lemon juice. Leave to stand for about 20 minutes.
Spoon the chickpea purée onto plates and make a well in the middle. Drizzle with some olive oil and place 2-3 tablespoons of salad in the well.
Serve garnished with lemon wedges.
