Garbanzo and Soft Cheese Salad Platter
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red pepper (chopped)
- 4 Tomatoes (chopped)
- 1 Red onion (chopped)
- 2 cups chickpeas (tinned, rinsed and drained)
- 1 cup Feta (crumbled)
- 1 pomegranate (seeds removed)
- 1 handful Fresh herbs (dill and coriander, leaves torn off)
- 1 Tbsp lemon juice
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
Preparation steps
1.
Mix the pepper, tomatoes and the onion together in a bowl. Stir in the chickpeas and arrange on a platter. Add the cheese, pomegranate seeds and the herbs.
2.
To make the dressing, mix together the lemon juice, balsamic vinegar, sugar, oil, salt and ground black pepper and season to taste. Drizzle over the salad and serve.
