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Ingredientes
- 2 x 400g tins of chickpeas liquid removed
- 4 x tomatoes diced
- 4 x spring onions minced
- 2 clv garlic minced
- 4 x heaped tbsp coriander minced
- 4 Tbsp. freshly squeezed lemon juice extra virgin extra virgin olive oil
- 200 gm Greek lowfat yoghurt
- 8 med or possibly 12 small fillets of red mullet scaled
- 1 x tin of chickpeas with the tomatoes spring onion
- 1 clv garlic
- 2 Tbsp. coriander
- 2 Tbsp. lemon juice and
- 2 Tbsp. oil. Season with salt and pepper.
Direcciones
- For the dressing place the other tin of chickpeas in a food processor with the remaining garlic coriander and lemon juice.
- Add in 2 tbsp oil and the lowfat yoghurt and process till smooth then add in seasoning to taste.
- Slash the mullet fillets twice rub with some extra virgin olive oil then season with salt and pepper.
- Grill under a preheated grill for 4 to 5 min till just done.
- To serve place a mound of the chickpea salad in the middle of each plate.
- Place the mullet fillets around the sides then top with a dollop of chickpea dressing.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 98 | 36% |
| Total Fat 11.19g | 14% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 7mg | 2% |
| Sodium 368mg | 15% |
| Potassium 576mg | 16% |
| Total Carbs 37.78g | 10% |
| Dietary Fiber 9.3g | 31% |
| Sugars 4.72g | 3% |
| Protein 9.2g | 15% |
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