Chickpeas and millet salad
Allergens:
Ingredients for 5 portions
Calculate portions
Millet
250.0 g
Garbanzos cocidos en conserva
0.433 kg
Red pepper
0.133 kg
Spinach
0.067 kg
Mesclun lettuce mix
300.0 g
Vinaigrette sauce
0.033 l
Cucumbers
0.05 kg
Cream of yoghurt
0.125 kg
Lemon
0.05 kg
Garlic, bulb
0.5 ud
Mint
2.5 g
Extra virgin olive oil
0.05 l
Table salt
4.444 g
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Para la cocción del mijo:
- Echar 1 medida de mijo por 2,5 de agua.
- Cuando el agua rompe el hervor incorporar el mijo en forma de lluvia revolviendo hasta que retome el hervor de nuevo.
- Bajar al mínimo el fuego, tapar y cocinar 15 minutos.
- Dejar reposar unos minutos.
- Escurrir los garbanzos del envase y lavarlos.
- Elaborar una salsa tzatziki.
- Cortar las verduras:
- La zanahoria rallada.
- El pimiento en tiras.
MONTAJE
- Colocar las lechugas mezclum y las espinacas de base.
- Encima el mijo y los garbanzos.
- Colocar de forma armoniosa la zanahoria rallada y el pimiento rojo.
- Salsear los garbanzos con la salsa tzatziki.
- Condimentar las hortalizas con la vinagreta.
Nutritional information (1 portion)
Energy
423.36
kcal
Carbohydrates
42.22
g
Proteins
11.14
g
Lipids
21.28
g
Fiber
9.43
g
Saturates
4.36
g
Monounsaturated fatty acids
12.17
g
Polyunsaturated fatty acids
2.81
g
Cholesterol
2.78
mg
Calcium
93.33
mg
Iron
2.59
mg
Zinc
1.35
mg
Vitamin A
424.46
ug
Vitamin C
18.11
g
Folic acid
120.55
ug
Salt (Sodium)
458.95
mg
Sugars
9.37
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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