Chickpeas and millet salad

40 min
Suitable for vegans
Type of dish: Main course, Salads, Legumes
Temperature: Room temperature
Cuisine type: Vegan cuisine
Conservation technique: Refrigeration
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Traces of celery
Traces of celery
Ingredients for 5 portions
Ingredients for portions/units
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.