Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (8)
Chickpea Feta Salad
NUTRITION · PER SERVING27M COOK
CAL 22%·PRO 33%
CARBS 45G40% OF CAL
10G FIBER0G ADDED8G INTRINSIC28G OTHER8G TOTAL SUGAR
FAT 23G47% OF CAL
6G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad with quinoa, kale, chickpeas, and fresh vegetables tossed in a simple vinaigrette with feta. Fresh and nutritious, it's great for weekday lunches or picnics.
mainmediterraneansaladgrain bowlbeansgluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dry quinoa
- 3/4 cup water
- 2 cup finely chopped kale
- 15 oz can of chickpeas ((drained and rinsed))
- 1 cup diced cucumber
- ¼-½ cup diced red bell pepper
- ¾-1 cup diced feta cheese ((or crumbled if preferred))
- 1 cup diced tomato
- ⅓ cup finely diced red onion
- salt and pepper (to taste)
- 3-4 TBSP olive oil
- 2 TBSP white wine vinegar
- 1 medium-small clove of fresh garlic ((pressed or smashed/minced))
- ¼ salt
- ¼ black pepper
At a glance
PER SERVING · TIME 27M
CAL 22%·PRO 33%
CARBS 45G40% OF CAL
10G FIBER0G ADDED8G INTRINSIC28G OTHER8G TOTAL SUGAR
FAT 23G47% OF CAL
6G 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
- 15m
- Cook
- 12m
- Sodium
- 949mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 501mg
- Calcium
- 259mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 949MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.