Salad Leaves with Vegetables and Chickpeas
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 200.7 μg | (335 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
