Salad with Chickpeas and Tomatoes

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Salad with Chickpeas and Tomatoes
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 15 min.
Ready in
Calories:
418
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie418 kcal(20 %)
Protein12.84 g(13 %)
Fat23.98 g(21 %)
Carbohydrates42.14 g(28 %)
Sugar added1.44 g(6 %)
Roughage7.17 g(24 %)
Vitamin A107.62 mg(13,453 %)
Vitamin D0 μg(0 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.23 mg(16 %)
Folate134.02 μg(45 %)
Pantothenic acid0.34 mg(6 %)
Biotin6.23 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22.96 mg(24 %)
Potassium537.29 mg(13 %)
Calcium86.56 mg(9 %)
Magnesium47.95 mg(16 %)
Iron5.35 mg(36 %)
Iodine0.75 μg(0 %)
Zinc1.24 mg(16 %)
Saturated fatty acids3.16 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
250 grams
dried Chickpeas
400 grams
green Beans
4
1
red Onion
4 tablespoons
1 tablespoon
1 teaspoon
6 tablespoons
freshly ground Pepper
2 tablespoons
coarsely chopped Mint
1 tablespoon

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.