Hearty salad with fruit, chickpeas, seeds and tuna
Salad of chickpeas, tomato, figs, tuna, pomegranate and pecans with seeds, dressed with balsamic glaze.
- Prep
- 15 min
- Cook
- —
- Servings
- 2
Start cookingStep by step, with timers
Posted on Instagram on 2 November 2020 · See the post
Method
- Drain and rinse the chickpeas.
- Cut the tomato and figs into pieces and seed the pomegranate.
- Mix the chickpeas with the tomato, figs, drained tuna, pomegranate and pecans.
- Sprinkle over the seeds and dress with balsamic glaze, oil and salt.
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 310 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 425 kcal | 137 kcal | 21 % | |
| Fat | 20 g | 6.5 g | 29 % | |
| of which saturates | 2.4 g | 0.8 g | 12 % | |
| Carbohydrate | 45 g | 15 g | 17 % | |
| of which sugars | 20 g | 6.5 g | 22 % | |
| Fibre | 12 g | 3.9 g | — | |
| Protein | 21 g | 6.8 g | 42 % | |
| Salt | 1.9 g | 0.6 g | 32 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Cooked chickpeas: 100 g per serving
- Tomato: 80 g per serving
- Figs: 40 g per serving
- Pomegranate: 30 g per serving
- Pecans: 10 g per serving
- Hemp, sesame and chia seeds: 5 g per serving
- Balsamic glaze (Modena): 5 g per serving
- Extra virgin olive oil: 5 g per serving
- Salt: 1 g per serving
Photos
