Spend with Pennies · by Holly Nilsson★ 5.0 (374)
Chickpea Salad
NUTRITION · PER SERVING85M COOK
CAL 10%·PRO 12%
CARBS 21G41% OF CAL
6G FIBER6G SUGAR9G OTHER
FAT 12G51% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and bright salad combining chickpeas, crisp vegetables, and creamy avocado with a lemon vinaigrette. Works as an easy make-ahead side or light lunch.
sideamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups grape tomatoes (halved)
- 2 cups diced cucumber
- 1 (15.5 ounce) can chickpeas (drained and rinsed)
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- 1 avocado (optional)
- ½ lemon (juiced)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 85M
CAL 10%·PRO 12%
CARBS 21G41% OF CAL
6G FIBER6G SUGAR9G OTHER
FAT 12G51% OF CAL
1G SAT10G 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
- Cook
- 5m
- Sodium
- 252mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.