Salad with Goats Cheese, Chickpeas and Stuffed Vine Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 84.7 μg | (141 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 1,043 mg | (26 %) | ||
| Calcium | 580 mg | (58 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 250 grams dried chickpeas
- 3 Tomatoes
- 1 red yellow onion
- 1 Cucumber
- 1 Romaine lettuce
- 1 handful parsley
- 3 Bell pepper (red, yellow, green)
- 1 garlic clove
- 4 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 pinch sugar
- salt
- peppers
- 50 grams Anchovy fillet (in oil)
- 200 grams black Olives
- 200 grams sliceable Goat cheese
- 12 stuffed Grape leaves (Dolmades)
Preparation steps
Soak the chickpeas overnight in plenty of cold water.
The next day, cook for about 45 minutes until al dente, in fresh water. Drain, rinse under cold water and leave to cool.
Rinse the tomatoes, remove the stalks and cut into wedges. Peel the onion and chop finely. Rinse and trim the cucumber and cut into small cubes. Rinse the lettuce, shake dry and cut into strips. Rinse the parsley, shake dry and chop finely.
Combine the chickpeas with the tomatoes, onions, diced cucumber and parsley and mix thoroughly.
Rinse the bell peppers, cut in half crosswise and remove the seeds and ribs. Carefully cut 4 whole ring slices from each color. Chop the rest and add to the chickpeas.
Peel and crush the garlic. Mix with the vinegar, the oil, the thyme and the oregano. Season with sugar, salt and pepper.
Drain the anchovies and the olives. Cut the goats cheese into slices.
Divide the romaine lettuce between 4 plates and distribute the chickpea salad over them. Arrange the anchovies and olives on top and place 3 dolmades on each plate. Add the goats cheese to the salad and drizzle with the dressing.
Serve garnished with the bell pepper slices.
