Boiled chickpea salad
Allergens:
Ingredients for 5 portions
Calculate portions
Piquillo peppers
2.5 ud
Spring onions
1.05 ud
Salad tomato
0.1 kg
Garlic, bulb
0.4 ud
Mayonnaise sauce
0.3 l
Sunflower oil
0.3 l
Pasteurised egg
0.038 kg
Vinegar
0.038 l
Table salt
0.019 g
Elaboration
- 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.
SET UP
- 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)
Energy
862.73
kcal
Carbohydrates
47.79
g
Proteins
19.77
g
Lipids
66.88
g
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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