Salad with Chickpeas and Tomatoes
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 49.6 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried chickpeas
- 400 grams green Beans
- salt
- 4 Tomatoes
- 1 red onion
- 4 Tbsps White vinegar
- 1 Tbsp lemon juice
- 1 tsp honey
- 6 Tbsps olive oil
- freshly ground peppers
- 2 Tbsps coarsely chopped mint
- 1 Tbsp black Sesame seeds
Preparation steps
1.
Soak the chickpeas overnight and then drain.
Place in a pot, cover with fresh water and simmer for about 40 minutes until soft. Then drain, rinse in a colander and drain again.
2.
Rinse and trim the beans and cut them into halves or thirds depending on their size. Blanch in salted water for about 8 minutes. Rinse cold and drain.
3.
Blanch the tomatoes, rinse cold, peel, quarter, core and cut into pieces. Peel, halve and thinly slice the onion.
4.
For the dressing mix the vinegar with the lemon juice, the honey and the oil. Season with salt and pepper.
5.
Distribute all prepared salad ingredients into bowls and drizzle with the dressing. Serve garnished with mint and sesame seeds.
