Kristine's Kitchen · by Kristine Rosenblatt★ 4.8 (5)
Chickpea Salad
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 20%
CARBS 31G45% OF CAL
8G FIBER1G ADDED6G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 13G43% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad of chickpeas, vegetables, olives, and herbs with a light vinaigrette. It's bright, filling, and works well as a side dish or meal prep component.
sidemediterraneansaladbeansgluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 (15 ounces each) cans chickpeas (rinsed and drained)
- 1 English cucumber (diced)
- 8 ounces grape or cherry tomatoes* (halved)
- 1 bell pepper (any color, chopped)
- ½ small red onion (thinly sliced, about ½ cup)
- ½ cup pitted Kalamata olives (halved)
- ⅔ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt or fine sea salt (or to taste)
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 20%
CARBS 31G45% OF CAL
8G FIBER1G ADDED6G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 13G43% OF CAL
3G SAT11G 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
- 628mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 123mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 628MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.