Seasonal Kitchen

Eggplant Zucchini Salad with Chickpeas

4.5
Average: 4.5 (6 votes)
(6 votes)
Eggplant Zucchini Salad with Chickpeas

Eggplant Zucchini Salad with Chickpeas - Mediterranean pleasure with subtle toasty aromas.

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
220
calories
Calories

Healthy, because

Even smarter

Nutritional values

This Mediterranean delicacy contains a lot of protein and fibre - a good combination for getting full.

The salad is also great to prepare and take away - for example as a balanced dish for the lunch break.

1 serving contains
(Percentage of daily recommendation)
Calorie220 cal.(10 %)
Protein11 g(11 %)
Fat11 g(9 %)
Carbohydrates18 g(12 %)
Sugar added1 g(4 %)
Roughage4.8 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K14.7 μg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate56 μg(19 %)
Pantothenic acid0.7 mg(12 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C33 mg(35 %)
Potassium507 mg(13 %)
Calcium189 mg(19 %)
Magnesium68 mg(23 %)
Iron3.2 mg(21 %)
Iodine17 μg(9 %)
Zinc1.4 mg(18 %)
Saturated fatty acids4.2 g
Uric acid126 mg
Cholesterol11 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 Zucchini
1 Eggplant
salt
200 grams chickpeas (drained, canned)
1 red onion
3 Tbsps Peanut oil
2 Tbsps White vinegar
4 Tbsps lemon juice
1 tsp medium hot Mustard
peppers
1 pinch sugar
1 bunch mint
250 grams Yogurt (low-fat)
white peppers
1 generous pinch ground Cumin
½ bunch Basil
50 grams Feta
How healthy are the main ingredients?
chickpeasFetamintBasilMustardsugar

Preparation steps

1.

Rinse, trim and cut zucchini lengthwise into 1/2 cm (approximately 1/4 inch) slices. Rinse eggplant, trim, cut into thin slices, sprinkle with salt and let stand for 5 minutes.

2.

Meanwhile, drain chickpeas. Peel onion and cut into very thin strips.

3.

Heat oil in a non-stick grill pan. Cook zucchini slices in succession over high heat on both sides until browned, about 3 minutes. Transfer to a bowl.

4.

Blot eggplant slices with paper towels, cook in grill pan over high heat on both sides until browned, about 3 minutes and add to the bowl. Mix in chickpeas and onion strips.

5.

Whisk together vinegar, 2 tablespoons of lemon juice and mustard and season with salt, pepper and 1 pinch of sugar. Drizzle over vegetables, cover and let infuse for at least 1 hour.

6.

Meanwhile, rinse mint and shake dry. Set 1/2 bunch aside and chop the rest.

7.

Stir together the yogurt, cumin, remaining lemon juice and chopped mint. Season with salt and white pepper.

8.

Rinse the basil and shake dry. Pluck leaves of basil and remaining mint and sprinkle over the salad. Crumble feta on top and serve with yogurt dressing.