Photo: K8
Estimated Nutrition (whole recipe, rough)
341
Calories
28g
Protein
3g
Fat
53g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 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
- 3 turnips
- 1 white onion
- 2 carrots
- 200g (7 oz) chickpeas
- 50g or 1/4 cup of sour cream
- salt and dill to taste.
Directions
1
Clean and boil turnips and carrots. Cube turnips and carrots (about size of chickpeas), dice onions, and chop the fresh dill. Soak the chickpeas overnight, boil until tender, and drain off water.
2
You may use canned chickpeas instead. Combine vegetables in a large bowl, add sour cream, salt, dill and mix well.
3
Category:Uzbekistanian Recipes
4
Category:Uzbekistanian Salads
Recipe sourced from
fandom