Salad with Goats Cheese, Chickpeas and Stuffed Vine Leaves

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Salad with Goats Cheese, Chickpeas and Stuffed Vine Leaves
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
512
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie512 cal.(24 %)
Protein26 g(27 %)
Fat31 g(27 %)
Carbohydrates30 g(20 %)
Sugar added1 g(4 %)
Roughage12.1 g(40 %)
Vitamin A0.8 mg(100 %)
Vitamin D3 μg(15 %)
Vitamin E10.1 mg(84 %)
Vitamin K84.7 μg(141 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.7 mg(50 %)
Folate206 μg(69 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C227 mg(239 %)
Potassium1,043 mg(26 %)
Calcium580 mg(58 %)
Magnesium116 mg(39 %)
Iron5.6 mg(37 %)
Iodine18 μg(9 %)
Zinc4 mg(50 %)
Saturated fatty acids11.5 g
Uric acid203 mg
Cholesterol38 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
250 grams dried chickpeas
3 Tomatoes
1 red yellow onion
1 Cucumber
1 Romaine lettuce
1 handful parsley
3 Bell pepper (red, yellow, green)
1 garlic clove
4 Tbsps white balsamic vinegar
3 Tbsps olive oil
1 tsp dried thyme
1 tsp dried oregano
1 pinch sugar
salt
peppers
50 grams Anchovy fillet (in oil)
200 grams black Olives
200 grams sliceable Goat cheese
12 stuffed Grape leaves (Dolmades)
How healthy are the main ingredients?
chickpeasOliveGoat cheeseolive oilparsleythyme

Preparation steps

1.

Soak the chickpeas overnight in plenty of cold water.

The next day, cook for about 45 minutes until al dente, in fresh water. Drain, rinse under cold water and leave to cool.

2.

Rinse the tomatoes, remove the stalks and cut into wedges. Peel the onion and chop finely. Rinse and trim the cucumber and cut into small cubes. Rinse the lettuce, shake dry and cut into strips. Rinse the parsley, shake dry and chop finely.

Combine the chickpeas with the tomatoes, onions, diced cucumber and parsley and mix thoroughly.

3.

Rinse the bell peppers, cut in half crosswise and remove the seeds and ribs. Carefully cut 4 whole ring slices from each color. Chop the rest and add to the chickpeas.

4.

Peel and crush the garlic. Mix with the vinegar, the oil, the thyme and the oregano. Season with sugar, salt and pepper.

5.

Drain the anchovies and the olives. Cut the goats cheese into slices.

6.

Divide the romaine lettuce between 4 plates and distribute the chickpea salad over them. Arrange the anchovies and olives on top and place 3 dolmades on each plate. Add the goats cheese to the salad and drizzle with the dressing.

Serve garnished with the bell pepper slices.

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