The Cozy Cook · by Stephanie★ 5.0 (13)
Chickpea Salad
NUTRITION · PER SERVING20M COOK
CAL 30%·PRO 21%
CARBS 85G57% OF CAL
16G FIBER0G ADDED0G INTRINSIC21G OTHER48G TOTAL SUGAR
FAT 23G35% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh salad with chickpeas, feta, crisp vegetables, and herbs in a lemon-garlic dressing. Works as a light lunch, side, or snack with good protein from the beans.
mainamericansaladbeansgluten freevegetarian
View the full recipe on The Cozy Cook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 (15 oz.) can chickpeas (drained and rinsed)
- 1 pint cherry tomatoes (sliced)
- 1 cup English cucumber (diced)
- 1 cup green bell pepper (diced)
- ½ cup red onion (diced)
- ½ cup black olives (sliced)
- ¼ cup parsley (roughly chopped)
- 1 avocado (cubed)
- ¾ cup feta cheese
- 3 tablespoons avocado oil (or extra virgin olive oil)
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- ¾ teaspoon EACH: minced garlic, Dijon mustard, dried oregano, dried basil, salt
- ¼ teaspoon pepper
At a glance
PER SERVING · TIME 20M
CAL 30%·PRO 21%
CARBS 85G57% OF CAL
16G FIBER0G ADDED0G INTRINSIC21G OTHER48G TOTAL SUGAR
FAT 23G35% OF CAL
5G SAT18G 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
- 20m
- Sodium
- 1191mg
- Total sugar
- 48g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 194mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.