This healthy recipe is full of nutrients and low in calories. Worth a try!
This recipe joins the wheat with a legume, the chickpea . And the partnership is perfect in the matter of proteins. The protein pieces missing in one appear in the other.
United, therefore, they are complete. Another highlight of the recipe is radicchio, which contains anthocyanin, a substance that reduces the damage caused by free radicals. Check out!
1 cup cooked wheat grain
1 cup cooked chickpeas
½ cup chopped green onions
½ cup chopped parsley
½ cup diced red bell pepper
2 cups radicchio, chopped into strips
1 tablespoon olive oil
Shavings and juice of a beautiful bark lemon (or use sicilian lemon)
Salt to taste
Endives (500 g)
1 tablespoon sesame paste
1 teaspoon warm water
1 clove garlic well beaten or grated
2 tablespoons lemon juice (or Sicilian)
4 tablespoons yogurt natural
1 pinch pepper pepper
Salt to taste
Method of preparation
In a bowl, combine the cooked wheat, chickpeas, chives , parsley, chili and radicchio. Season with olive oil, juice and lemon zest and salt to taste. Mix well and leave in the refrigerator for 1 hour to pick up taste. Reserve. Line a large platter with the endive sheets with the cavity facing up. Distribute the wheat salad on the leaves.
To make the sauce, simply mix all the ingredients well. Place on top of each leaf of endive with wheat some of the sauce. Serve as an entrance.
Nutritional composition per serving
Calories – 97.7
Proteins – 4.29 g
Carbohydrates – 13.7 g
Fats – 3.8 g
Cholesterol – 0.972 mg
Fibers – 3.04 g