Mixed Salad with Chickpeas and Feta
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 193.7 μg | (323 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Lettuce
- 1 bunch Arugula
- 100 grams lamb's lettuce
- 1 Red chili pepper
- 3 Tbsps black, pitted Olives
- 200 grams Feta
- 300 grams chickpeas (canned)
- 1 stalk Celery
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 tsp freshly chopped Dill
- 1 tsp freshly chopped parsley
- salt
- peppers (freshly ground)
Preparation steps
1.
Trim, remove from the core, and separate the leaves of the lettuce. Rinse, spin dry, and slice into thin strips. Rinse, trim, and dry the mache and arugula. Remove the top of the chili pepper, cut in half lengthwise, remove the seeds, and finely chop. Drain the olives and slice.
2.
Cut the feta into small cubes. Drain the chickpeas through a strainer. Rinse, trim and finely chop the celery. Mix the oil, vinegar, and the herbs. Season with salt and pepper. Mix all of the salad ingredients with the vinaigrette and serve on plates. Serve with cornbread crisps, if you wish.
