Chickpeas Salad with Beans
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 60.3 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams dried chickpeas
- 300 grams Broad bean (frozen)
- 1 shallot
- 1 garlic clove
- 4 Tbsps olive oil
- 1 tsp Ras el hanout
- 2 Tbsps lemon juice
- 1 handful cilantro
- 1 handful parsley
- salt
- Red pepper flakes
Preparation steps
1.
Soak chickpeas overnight. Rinse thoroughly the next day and cover with water in a saucepan. Bring to a boil and cook, covered, for 50-60 minutes or until tender. Add beans about 5 minutes before the end of cooking. Drain. Peel shallot and garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute.
2.
Add Ras el-Hanout to onion and garlic, mix well and remove from heat. Combine chickpeas with remaining oil and lemon juice. Add sauteed onion and garlic. Rinse herbs, shake dry, pluck off leaves and chop coarsely. Combine with salad. Season salad with lemon juice, salt and chile pepper. Serve.
