Chickpea Salad with Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 61.4 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams chickpeas
- 400 grams Chicken breasts
- 5 ripe Tomatoes
- 1 Cucumber
- 2 shallots
- olive oil (cold pressed)
- 3 Tbsps lemon juice (freshly squeezed)
- clarified butter
- 2 Tbsps Pastry flour
- salt
- peppers (freshly ground)
- 5 Tbsps flat leaf parsley (and cilantro)
Preparation steps
Soak the chickpeas overnight in plenty of cold water. The next day, drain the chickpeas, pour plenty of fresh water in the pot, cook on low heat and cover for 60-70 minutes, then bring to a boil. Drain and let cool.
Pat the chicken breasts dry with a paper towel, season with salt and pepper and coat with flour. Tap off the excess flour. Heat 1 tablespoon butter in a pan and saute the chicken breasts until golden brown on both sides.
Rinse, dry and cut the tomatoes into pieces. Rinse the cucumber, cut into quarters lengthwise and then into bite-size pieces. Peel the shallot and chop.
Mix 5 tablespoons olive oil, the lemon juice, 4 tablespoons water, shallots, season with salt and pepper and stir vigorously. Mix the chickpeas in with the salad dressing, then stir in the tomatoes, cucumbers, and parsley. Season generously with salt and pepper. Let stand for 10 minutes, then taste again. Cut the chicken breasts diagonally into narrow strips. Place the chickpea salad in small bowls with chicken strips on top and serve immediately. Serve with white bread.
