Chickpea Salad
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Iowa Girl Eats · by Kristin Porter★ 5.0 (4)

Chickpea Salad

NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 12%
CARBS 19G26% OF CAL
5G FIBER0G ADDED4G INTRINSIC10G OTHER4G TOTAL SUGAR
FAT 21G67% OF CAL
2G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh, crunchy salad of chickpeas combined with cucumber, tomato, red onion, and basil, dressed with vinaigrette and herbs. Packed with plant-based protein and fiber, this vegetable-forward salad works as a side or light main course. Simple and nutritious.

sideamericansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 15 oz can chickpeas (drained and rinsed)
  • 1/2 English cucumber (or 1/3 if large, chopped)
  • 1 vine-ripened tomato (seeded then chopped)
  • 1/4 small red onion (thinly sliced or minced)
  • 1/4 cup packed fresh basil (chopped)
  • 1/4 cup crumbled feta cheese
  • salt and pepper
  • pinch dried oregano leaves
  • 1/2 cup canola or vegetable oil (or other neutral-flavored oil)
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon minced shallot OR 1/2 teaspoon dried minced onions
  • 1 small clove garlic (pressed or very finely minced)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon honey
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon dried oregano leaves
  • 1/8 teaspoon dried marjoram leaves
PREP
20M
SODIUM
597MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.