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17Ingredients
55Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams boiled octopus (*, cut into pieces)
- 200 grams chickpea (tinned, drained and rinsed)
- 160 grams cherry tomato (halved or quartered)
- 100 grams cucumber (diced)
- 100 grams red onion (thinly sliced)
- 1 1/2 Tbsp. caper (preserved in vinegar, drained well and patted dry)
- 1 tsp. garlic clove (minced)
- 3 Tbsp. white wine vinegar (I used acidity 6%)
- 2 Tbsp. extra virgin olive oil
- 1 1/2 Tbsp. flat leaf parsley (roughly chopped)
- 1 bay leaf (dried, crushed into small pieces)
- 1/4 tsp. dried mint flakes
- salt
- pepper
- 1/2 lemon (cut into wedges)
- oil (optional)
- flat-leaf parsley (optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium510mg21% |
| Potassium400mg11% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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