Chickpeas and Cod Salad
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 108 g | (110 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 2,208 mg | (55 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 732 μg | (366 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 772 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
