Jo Cooks · by Joanna Cismaru★ 4.9 (11)
Chickpea Salad
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 21%
CARBS 26G41% OF CAL
7G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 12G44% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad of chickpeas, tomatoes, cucumber, and peppers dressed with olive oil and lemon. Light and protein-packed.
mainmediterraneansaladbeansgluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 19 ounce chickpeas (aka garbanzo beans, rinsed and drained (1 can))
- 3 large tomatoes (chopped)
- ½ large English cucumber (chopped)
- 1 medium red bell pepper (diced)
- 4 green onions (chopped)
- 1 cup pea shoots
- 6 leaves fresh basil (chopped)
- 2 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 cup feta cheese (cubed)
- salt and pepper to taste
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 21%
CARBS 26G41% OF CAL
7G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 12G44% OF CAL
4G 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
- 15m
- Sodium
- 606mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 252mg
- Calcium
- 177mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 606MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.