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Peel onion and carrot. Halve the onion and cut into strips. Carrot cut into slices. Cut eggplant and zucchini in half lengthwise and cut into slices. Heat the...
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Chickpea and bell pepper salad with feta cheese
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
499
Calories
33 g
Carbohydrates
19 g
Protein
26 g
Fat
Ingredients:
 | Tomatoes (fresh) | ½ (75 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Teaspoon |
 | Onion (fresh) | ¼ (25 g) |
 | Ginger (fresh) | 1 Pinch(s) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Vinegar, spirit vinegar, white wine vinegar | ½ Teaspoon |
 | Dill (fresh or dried) | 1 Tablespoon |
 | Coriander (dried) | 1 Tablespoon |
 | Cumin | ⅓ Pinch(s) |
 | Chickpeas (canned) | 120 g |
 | Feta, sheep cheese, shepherd cheese (approx. 30% fat) | 30 g |
 | Lemon (fresh) | ¼ (20 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Peppers wash, clean and cut into strips. Cut tomatoes in half, remove stalk and seeds and cut into narrow strips. Dill and coriander wash, shake dry and pluck off tips and leaves respectively.
Step 2:
Drain the chickpeas, rinse in a sieve and let drain. For the dressing, whisk together lemon juice, vinegar, oil, salt, pepper, cumin and ginger. Mix chickpeas, peppers, tomatoes, onion, herbs and dressing in a bowl.
Step 3:
Crumble feta cheese over it.
Macronutrient distribution:
The recipe Chickpea and bell pepper salad with feta cheese is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Cutting board
Kitchen knife
Sieve
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