Flatbread with Chickpea Spread
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 489 mg | (12 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Add the chickpeas to a colander, and rinse carefully with cold water.
2.
Peel 1 orange thoroughly, being careful to remove the bitter white pith. Remove the whole fruit segments, then cut them in half. Squeeze the remaining orange and the lemon. Puree the chickpeas in a blender with both of the juices.
3.
Coarsely chop the pistachios. Rinse, trim, and slice the scallions. Mix the pistachios, tahini, and scallions into the chickpea puree. Season to taste with salt and pepper.
4.
Cook the flatbread in a 200°C (approximately 400°F) oven for 5 minutes. Cut into pieces, top with the chickpea puree, and serve.
