Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
425
Calories
17g
Protein
22g
Fat
44g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g (14oz) can chickpeas, rinsed and drained
- 1 hard boiled egg, chopped in quarters
- 3 heaped tablespoons flat leaf parsley, finely chopped
- 1 medium onion, thinly sliced
- 1 red pepper, cored, seeded and chopped
- ½ teaspoon of cumin seeds
- 1 teaspoon dried thyme
- 1 garlic clove, finely chopped
- 3 tablespoons lemon juice
- 1 tablespoon olive oil, for frying
- 1 teaspoon salt
- pinch of black pepper
Directions
1
Heat 1 tablespoon of oil in a medium frying pan, fry the onions and garlic on medium heat until slightly brown.
2
Next add the cumin seeds, thyme, red pepper and stir for a couple of minutes.
3
Remove from heat and place in a medium bowl.
4
Add the lemon juice, salt, pepper, chickpeas, parsley and chopped egg and mix gently.
5
Category:Arabian Recipes
6
Category:Arabian Salads
Recipe sourced from
fandom