Chickpeas and millet salad
40 min
Suitable for vegans
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Millet
250.0 g
Garbanzos cocidos en conserva
0.433 kg
Carrots
0.133 kg
Red pepper
0.133 kg
Mesclun lettuce mix
300.0 g
Cucumbers
0.1 kg
Spinach
0.067 kg
Elaboration
For this recipe, the following elaborations are necessary:
- For the millet:
- Measure 1 part millet and 2 and 1/2 part water.
- Once the water boils, add the millet slowly and stir and bring to the boil again.
- Lower the heat to minimum, cover and cook for 15 minutes.
- Let stand for a few minutes.
- Drain and wash the chickpeas.
- Chop the vegetables:
- Shred the carrot.
- Cut The pepper into strips.
- Peel and slice the cucumber.
PLATING UP
- Place the mixed lettuce and the spinach in the plate.
- The millet and chickpeas on top.
- Then decorate with the cucumber, grated carrot and red pepper harmoniously..
- Possible dressings for this salad.
PACKING
- Thermoseal the food trays.
- Store it in the refrigerator between 0ºC and 4 ºC.
Nutritional information (1 portion)
Energy
248.35
kcal
Carbohydrates
40.35
g
Proteins
9.51
g
Lipids
3.4
g
Fiber
9.36
g
Saturates
0.54
g
Monounsaturated fatty acids
0.4
g
Polyunsaturated fatty acids
1.23
g
Cholesterol
0.0
mg
Calcium
54.82
mg
Iron
2.46
mg
Zinc
1.15
mg
Vitamin A
385.05
ug
Vitamin C
15.49
g
Folic acid
119.27
ug
Salt (Sodium)
113.51
mg
Sugars
10.15
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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