Well Plated · by Erin Clarke★ 4.8 (108)
Chickpea Salad
NUTRITION · PER SERVING25M COOK
CAL 12%·PRO 20%
CARBS 29G48% OF CAL
8G FIBER0G ADDED0G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 11G39% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas with cucumber, bell pepper, and feta dressed in a garlicky oregano vinaigrette. Bright, filling, and quick to assemble.
sidemediterraneansaladgluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup finely diced red onion (about 1/2 small)
- 2 (15-ounce) cans reduced-sodium chickpeas (rinsed and drained)
- 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
- 1 red bell pepper (chopped)
- 1 orange bell pepper ( or yellow bell pepper, chopped)
- 1 green bell pepper (chopped)
- 1/2 large seedless cucumber (chopped (about 2 cups))
- 1/2 cup crumbled feta (about 4 ounces)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic (minced)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
CAL 12%·PRO 20%
CARBS 29G48% OF CAL
8G FIBER0G ADDED0G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 11G39% OF CAL
3G SAT8G 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
- 25m
- Sodium
- 608mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 126mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.