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Roasted Aubergine & Millet Salad with Hot Chickpeas and Feta
GREEN KITCHEN STORIES17Ingredients
45Minutes
460Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 aubergines (/ eggplants)
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 300 grams millet (package Zeta)
- 1/2 fennel
- 2 handfuls baby kale (or baby spinach)
- 100 grams cherry tomatoes (mixed, halved)
- 1 handful red grapes (sliced)
- 1 bag cooked chickpeas (/ tin)
- 150 grams feta cheese
- 1/2 tsp. chili flakes
- 1 handful green olives
- 4 Tbsp. olive oil
- 2 Tbsp. white wine vinegar
- 3 Tbsp. pesto
- salt
- pepper
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium800mg33% |
| Potassium730mg21% |
| Protein12g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber12g48% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium20% |
| Iron15% |
* 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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