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Ingredients
Dressing
- ½ Bund Petersilie abgezupft
- ½ Bund Schnittlauch grob gehackt
- 80 g Zwiebeln geviertelt
- ½ rote Chilischote, frisch (optional)
- 60 g Olivenöl
- 20 g Essig
- ½ - 1 TL Salz nach Geschmack
- 2 Prisen Pfeffer
- 20 g Zitronensaft
Salat
- 200 g Bulgur
- 400 g Wasser
- 10 g Olivenöl
- 1 TL Salz
- 255 g Kidneybohnen abgetropft
- 300 g Thunfisch, in Lake abgetropft
- 150 g Salatgurke in Würfeln (ca. 1 cm)
- 2 - 3 Prisen Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 470 kcal / 1971 kJ
- Protein
- 24 g
- Fat
- 19 g
- Carbohydrates
- 44 g
- Fibre
- 10.5 g
- Saturated Fat
- 2 g
- Sodium
- 332 mg
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