Directions:
- Soak the chickpeas overnight in cold water. Add the bay leaf and 2 teaspoons of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.
- In a small mixing bowl put the egg yolks and into this, beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 tablespoons of the parsley, capers and chickpeas. Refrigerate overnight.
- Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 396.43 Kcal (1660 kJ) | ||
| Calories from fat | 179.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.9g | 31% | |
|---|---|---|---|
| Cholesterol | 46.63mg | 16% | |
| Sodium | 117.76mg | 5% | |
| Potassium | 578.45mg | 12% | |
| Total Carbs | 38.16g | 13% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 7.24g | 29% | |
| Protein | 15.91g | 32% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 3.5mg | 19% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 375.98 Kcal (1574 kJ) | ||
| Calories from fat | 169.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.87g | 31% | |
|---|---|---|---|
| Cholesterol | 44.22mg | 16% | |
| Sodium | 111.68mg | 5% | |
| Potassium | 548.61mg | 12% | |
| Total Carbs | 36.19g | 13% | |
| Sugars | 6.92g | 29% | |
| Dietary Fiber | 6.87g | 29% | |
| Protein | 15.09g | 32% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 3.3mg | 19% | |
| Calcium | 39.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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