The Spiced Chickpea and Olive Salad is a delightful fusion of bold flavors and nutritious ingredients. Combining the heartiness of chickpeas with the savory taste of olives, and the fresh crunch of asparagus and pumpkin, this salad is both satisfying and healthy. Perfect as a main course or a side dish, this recipe offers a delicious way to enjoy a variety of vegetables and spices.
- Ensure the pumpkin is evenly chopped to facilitate uniform roasting.
- For added flavor, marinate the chickpeas in the spices before cooking.
- To save time, you can use pre-cooked or canned chickpeas, but make sure to rinse them thoroughly.
- Try using a mix of different colored bell peppers for a more vibrant salad.
- Add the avocado just before serving to prevent it from browning.
This Spiced Chickpea and Olive Salad is more than just a dish; it’s a vibrant, flavorful creation that brings together a medley of textures and tastes. Whether served warm or cold, it promises to be a hit at any meal. Enjoy the robust flavors and the nutritional benefits of this easy-to-make salad.
Nutrition Facts | |
---|---|
Serving Size | 640 grams |
Energy | |
Calories 380kcal | 19% |
Protein | |
Protein 16g | 10% |
Carbohydrates | |
Carbohydrates 50g | 15% |
Fiber 16g | 43% |
Sugar 16g | 15% |
Fat | |
Fat 30g | 36% |
Saturated 4.74g | 16% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 1030ug | 114% |
Choline 99mg | 17% |
Vitamin B1 0.52mg | 43% |
Vitamin B2 0.67mg | 51% |
Vitamin B3 4.70mg | 29% |
Vitamin B6 0.75mg | 44% |
Vitamin B9 320ug | 81% |
Vitamin B12 0.00ug | 0% |
Vitamin C 70mg | 76% |
Vitamin E 8mg | 52% |
Vitamin K 230ug | 196% |
Minerals | |
Calcium, Ca 220mg | 17% |
Copper, Cu 1.10mg | 123% |
Iron, Fe 13mg | 118% |
Magnesium, Mg 140mg | 33% |
Phosphorus, P 360mg | 29% |
Potassium, K 1750mg | 51% |
Selenium, Se 8ug | 15% |
Sodium, Na 470mg | 32% |
Zinc, Zn 3.42mg | 31% |
Water | |
Water 540g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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