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Receta Chickpea & roasted vegetable salad with tangy za’atar yoghurt dressing
Ingredientes
- 1 medium eggplant (aubergine)
- 1 medium red onion
- 1 red pepper (capsicum)
- 1 yellow pepper (capsicum)
- 1 large zucchini (courgettes)
- olive oil
- 1 can chickpeas, drained and rinsed
- 2 tbsp chopped flat leaf parsley
- Dressing
- 1 x 180g tub (3/4 cup) Greek yoghurt
- 3 tbsp lemon juice (1/2 large lemon)
- 1 large clove garlic, minced
- 2 tsp za’atar
- 2 tbsp olive oil
- salt and pepper to taste
View Full Recipe at Pizzarossa
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1463g | |
| Calories 1142 | |
| Calories from Fat 421 | 37% |
| Total Fat 47.74g | 60% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1662mg | 69% |
| Potassium 2913mg | 83% |
| Total Carbs 158.54g | 42% |
| Dietary Fiber 39.4g | 131% |
| Sugars 30.5g | 20% |
| Protein 32.49g | 52% |
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