Garbanzo and Olive Bowl
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 311 mg | (8 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups canned chickpeas (drained)
- 1 scallion (finely sliced)
- 4 Vine Tomatoes (cored and diced)
- ½ cup pitted black olives (sliced)
- 2 Tbsps extra virgin olive oil
- 2 Tbsps lemon juice
- dried oregano
- 0.333 cup reduced-fat Feta (crumbled)
- salt
- freshly ground Black pepper
Preparation steps
1.
Combine the chickpeas, spring onion, tomato, black olives, olive oil, lemon juice, oregano, and seasoning in a large mixing bowl.
2.
Toss well and chill, covered, for 15 minutes.
3.
Spoon into bowls and garnish with crumbled feta before serving.
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