Eggplant Zucchini Salad with Chickpeas

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Eggplant Zucchini Salad with Chickpeas

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

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
220
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie220 kcal(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 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
Author of this recipe:

Ingredients

for
4
Ingredients
2
1
200 grams
Chickpeas (drained, canned)
1
red Onion
3 tablespoons
2 tablespoons
4 tablespoons
1 teaspoon
medium hot Mustard
1 pinch
1 bunch
250 grams
white Pepper
1 generous pinch
½ bunch
50 grams

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.