Potato and Chickpea Salad

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Potato and Chickpea Salad
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
353
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie353 cal.(17 %)
Protein15 g(15 %)
Fat25 g(22 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K95 μg(158 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.2 mg(14 %)
Folate81 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C37 mg(39 %)
Potassium575 mg(14 %)
Calcium197 mg(20 %)
Magnesium50 mg(17 %)
Iron2.1 mg(14 %)
Iodine42 μg(21 %)
Zinc1.3 mg(16 %)
Saturated fatty acids9.1 g
Uric acid76 mg
Cholesterol30 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 ½ cooked potatoes
1 white onion
3 Tomatoes
4 Tbsps olive oil
salt
freshly ground peppers
4 Tbsps lemon juice
100 grams canned chickpeas
100 grams large black Olives
150 grams Feta
150 grams large curd Cottage cheese
2 Tbsps finely chopped parsley
Lettuce (for serving)
parsley (for garnish)
How healthy are the main ingredients?
FetaCottage cheesechickpeasOliveolive oilparsley

Preparation steps

1.

Cut the potatoes into bite-sized pieces. Peel and finely chop the onion. Rinse the tomatoes, cut into quarters, remove the seeds and dice. Heat the olive oil in a large pan and sauté the onions until translucent. Add the diced tomatoes and sauté briefly. Add the potatoes and lemon juice and cook for about 5 minutes, stirring occasionally. Season with salt and pepper, remove from heat and let cool. 

2.

Drain the chickpeas. Cut the feta cheese into small cubes. Toss the sautéed vegetables with the chickpeas, feta cheese and cottage cheese. Serve on a bed of lettuce, top with the black olives and garnish with fresh parsley.