40 min
Type of dish: Legumes, Salads
Temperature: Room temperature
Allergens
Celery
Celery
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Millet 250.0 g
Garbanzos cocidos en conserva 0.5 kg
Carrot 0.15 kg
Red pepper 0.15 kg
Spinach 0.1 kg
Elaboration
  • 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.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 13.19 g
Saturates 0.64 g
Monounsaturated fatty acids 0.41 g
Polyunsaturated fatty acids 1.28 g
Cholesterol 0.0 mg
Calcium 68.12 mg
Iron 2.93 mg
Zinc 1.24 mg
Vitamin A 551.9 ug
Vitamin C 22.04 g
Folic acid 134.6 ug
Salt (Sodium) 43.7 mg
Sugars 12.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.