Boiled chickpea salad
- Boil the chickpeas in boiling water, if possible inside a net so that they do not hit each other. The chickpeas should be tender and whole.
- Make a mild alioli, or a mayonnaise with garlic.
- Mix the chickpeas with the alioli, the scallion cut into brunoise and the diced tomatoes and keep in the fridge.
- Boil the eggs, cool, peel and chop them into brunoise.
- Clean the lettuce and cut into julienne.
- Chop the piquillo pepper into brunoise.
- Make a crown with the lettuce and the grated carrot.
- With a hoop, place the mixture of chickpeas, chives, tomato and alioli in the centre.
- decorate with the piquillo and the boiled egg placing them on top of the chickpeas.
Nutritional information (1 portion)
Fiber 13.52 g
Saturates 8.59 g
Monounsaturated fatty acids 18.88 g
Polyunsaturated fatty acids 38.23 g
Cholesterol 98.08 mg
Calcium 171.1 mg
Iron 6.64 mg
Zinc 1.14 mg
Vitamin A 462.81 ug
Vitamin C 14.11 g
Folic acid 166.22 ug
Salt (Sodium) 73.95 mg
Sugars 5.24 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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