Best Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Greek salad loaded with chickpeas, fresh vegetables, creamy avocado, olives, and herbs in a lemon vinaigrette. Simple, healthy, and full of contrasting textures. Great as a main or side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 (15 oz) cans organic chickpeas, drained & rinsed
- 1 medium cucumber (, quartered & chopped)
- 1 green pepper (, seeded & chopped)
- 1/2 red onion (, thinly sliced)
- 1 pint cherry tomatoes (, quartered)
- 1/2 cup kalamata olives pitted & diced
- 1 avocado (, diced)
- 1/2 cup flat-leaf parsley (, finely chopped)
- 1/4 cup fresh mint (, finely chopped)
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons dried oregano
- 1 garlic clove (, crushed)
- Salt & pepper to taste
At a glance
PER SERVING · TIME 10M
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
- 594mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 594MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.