Garbanzo Bean Salad with Egg Halves

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Garbanzo Bean Salad with Egg Halves
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 cal.(18 %)
Protein19 g(19 %)
Fat16 g(14 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E6.4 mg(53 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid1.5 mg(25 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C11 mg(12 %)
Potassium200 mg(5 %)
Calcium146 mg(15 %)
Magnesium81 mg(27 %)
Iron4.6 mg(31 %)
Iodine13 μg(7 %)
Zinc2.7 mg(34 %)
Saturated fatty acids3.3 g
Uric acid232 mg
Cholesterol218 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 ¼ cups dried chickpeas
4 cups vegetable stock
2 red peppers (diced)
cup green Olives (pitted, chopped)
4 eggs
2 slices white Bread (diced)
2 Tbsps olive oil
lemon juice
How healthy are the main ingredients?
chickpeasOliveolive oilegg

Preparation steps

1.
Soften the chickpeas overnight and drain them the next day. Cook in the stock for around 1 hour until they are soft.
2.
Add the peppers and olives in the last 15 minutes of cooking time. If necessary add a little more stock.
3.
Boil the eggs so they are semi-soft; 8 minutes. Rinse, peel and halve them. Fry the bread in hot oil.
4.
Season the vegetables with salt, ground black pepper and lemon juice and stir in the bread. Arrange on plates and serve garnished with the eggs.

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