
Urządzenia i Akcesoria
Chickpea shawarma salad bowl
Przygotowanie 15 min
Czas całkowity 40 min
4 portions
Składniki
Chickpeas and pita bread
-
garlic cloves2
-
ground cumin1 tbsp
-
ground coriander1 tbsp
-
salt plus extra for sprinkling½ tsp
-
ground turmeric1 tsp
-
ground allspice1 tsp
-
ground ginger½ tsp
-
ground black pepper½ tsp
-
ground cayenne pepper1 - 2 pinch
-
extra virgin olive oil plus extra for drizzling60 g
-
canned chickpeas rinsed and drained (approx. 250 g after draining)400 g
-
red onion (approx. 180 g), cut into slices1
-
red capsicum cut into slices1
-
pita breads (wholemeal), cut into 8 triangles2
Salad
-
red cabbage thinly sliced150 g
-
red wine vinegar20 g
-
red onion (approx. 60 g), cut into slices¼
-
sumac2 tsp
-
yellow capsicum deseeded and cut into slices½
-
extra virgin olive oil40 g
-
lemon juice50 g
-
salt1 tsp
-
mixed baby leaf salad50 g
-
Lebanese cucumbers peeled into ribbons1 - 2
-
pomegranate arils only (see Tip)1
-
fresh mint leaves only, torn into pieces2 sprigs
-
fresh flat-leaf parsley leaves only, torn into pieces2 sprigs
Poziom trudności
łatwy
Wartości odżywcze na 1 portion
Kalorie
549 kcal /
2305.6 kJ
Białko
13 g
Tłuszcz
31.7 g
Węglowodany
44.2 g
Błonnik
17.3 g
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