Eggplant Zucchini Salad with Chickpeas
Eggplant Zucchini Salad with Chickpeas - Mediterranean pleasure with subtle toasty aromas.
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.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
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.
Meanwhile, drain chickpeas. Peel onion and cut into very thin strips.
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.
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.
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.
Meanwhile, rinse mint and shake dry. Set 1/2 bunch aside and chop the rest.
Stir together the yogurt, cumin, remaining lemon juice and chopped mint. Season with salt and white pepper.
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.
