Salad Leaves with Vegetables and Chickpeas

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Salad Leaves with Vegetables and Chickpeas
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
347
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie347 cal.(17 %)
Protein11 g(11 %)
Fat17 g(15 %)
Carbohydrates35 g(23 %)
Sugar added3 g(12 %)
Roughage12.3 g(41 %)
Vitamin A2 mg(250 %)
Vitamin D1 μg(5 %)
Vitamin E5.1 mg(43 %)
Vitamin K200.7 μg(335 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.4 mg(29 %)
Folate214 μg(71 %)
Pantothenic acid2 mg(33 %)
Biotin17.7 μg(39 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C65 mg(68 %)
Potassium1,625 mg(41 %)
Calcium162 mg(16 %)
Magnesium99 mg(33 %)
Iron4.5 mg(30 %)
Iodine17 μg(9 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2.6 g
Uric acid188 mg
Cholesterol0 mg
Complete sugar25 g

Ingredients

for
4
For the salad
4 small Beets
1 Romana Lettuce
150 grams Arugula
1 sm can chickpeas
200 grams button Mushroom
4 carrots
250 grams Cherry tomatoes
For the vinaigrette
3 Tbsps Red wine vinegar
1 Tbsp liquid honey
6 Tbsps olive oil
salt
peppers
How healthy are the main ingredients?
chickpeasArugulaolive oilhoneycarrotsalt

Preparation steps

1.

Rinse beets, cook in a pot of boiling salted water for 10 minutes, remove from the pot, peel and let cool. Cut beets into thick slices. Drain chickpeas. Rinse lettuce, spin dry and tear into bite-size pieces.

2.

Rinse arugula. Rinse tomatoes, cut in half. Rinse carrots, cut into large pieces, blanch for 3 minutes in a pot of boiling salted water and drain. Mix all prepared salad ingredients in a large bowl. For the vinaigrette, mix vinegar in a bowl with honey and olive oil and season with salt and pepper. Drizzle the vinaigrette over the salad and serve.