Bakerita · by Rachel Conners★ 4.5 (2)
5-Ingredient Chickpea Chimichurri Salad
NUTRITION · PER SERVING10M COOK
CAL 16%·PRO 15%
CARBS 31G38% OF CAL
8G FIBER0G ADDED9G INTRINSIC14G OTHER9G TOTAL SUGAR
FAT 21G60% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A five-ingredient salad combining chickpeas, cabbage, cucumber, red onion, and chimichurri sauce. Crisp, herbaceous, and satisfying, it's made without cooking and holds up well for meal prep. A light lunch or vegetarian main.
mainsaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ cups (15 oz. can) chickpeas
- 3 Persian cucumbers (chopped)
- 1 small red onion (or ½ medium, diced finely)
- ¼ cabbage (about ½ lb, chopped)
- 1 8 oz. container chimichurri sauce
- Salt & pepper (to taste, optional)
At a glance
PER SERVING · TIME 10M
CAL 16%·PRO 15%
CARBS 31G38% OF CAL
8G FIBER0G ADDED9G INTRINSIC14G OTHER9G TOTAL SUGAR
FAT 21G60% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1178mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 704mg
- Calcium
- 131mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.