Potato and Chickpea Salad
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
353
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 95 μg | (158 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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