Chickpeas and Cod Salad

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Chickpeas and Cod Salad
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 d. 30 min.
Ready in
Calories:
649
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie649 cal.(31 %)
Protein108 g(110 %)
Fat14 g(12 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D7.1 μg(36 %)
Vitamin E9.7 mg(81 %)
Vitamin K24 μg(40 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin24.1 mg(201 %)
Vitamin B₆0.4 mg(29 %)
Folate79 μg(26 %)
Pantothenic acid2.1 mg(35 %)
Biotin17.1 μg(38 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C46 mg(48 %)
Potassium2,208 mg(55 %)
Calcium152 mg(15 %)
Magnesium137 mg(46 %)
Iron8.1 mg(54 %)
Iodine732 μg(366 %)
Zinc2.6 mg(33 %)
Saturated fatty acids2.2 g
Uric acid772 mg
Cholesterol188 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
400 grams chickpeas (canned)
500 grams Stockfish
1 small, white onion
5 Tomatoes
2 Tbsps chopped parsley
1 lemon (Juiced)
olive oil
freshly ground pepper
salt
How healthy are the main ingredients?
chickpeasparsleyonionTomatolemonolive oil

Preparation steps

1.

Place cod in a bowl and cover with cold water. Soak fish for 1-2 days. Change water often so that fish desalts as much as possible. 

2.

Drain and pat dry fish. Cook in boiling water for about 5-8 minutes. Drain and rinse in cold water, drain again and debone. Cut into bite-sized pieces and cool.  

3.

Peel onion and chop finely. Rinse and halve tomatoes, remove seeds and dice into small cubes. Drain chickpeas. Combine fish, chickpeas, tomatoes, onion, parsley and 4-5 tablespoons of oil. Season with lemon juice and pepper. Season with salt to taste (be careful because fish is salty). Arrange in bowls and serve. 

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