Lettuce Wraps with Garlic Chickpea Filling
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 81 μg | (135 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 267 mg | (7 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams chickpeas (canned)
- 2 garlic cloves
- 2 shallots
- 2 Tbsps olive oil
- 4 Tbsps Crème fraiche
- 1 dried red chili pepper
- 2 Tbsps chopped cilantro
- 1 Tbsp lemon juice
- some leaves Lettuce
- salt
- freshly ground Black pepper
- ground Cumin
Preparation steps
1.
Drain chickpeas. Peel garlic. Peel shallots and cut in half. Puree chickpeas, garlic and shallots until mixture is smooth.
2.
Mix chickpea puree, olive oil and crème fraîche and stir until smooth and creamy. Crumble chile peppers into mixture and stir. Stir in cilantro. Season with lemon juice, salt, pepper and cumin.
3.
Rinse lettuce and spin dry. Spread chickpea puree over lettuce leaves and roll up edges around filling.
4.
Refrigerate lettuce wraps for at least 1 hour, then cut into bite-size pieces and serve.
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