Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (711)
Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 14%·PRO 19%
CARBS 25G36% OF CAL
8G FIBER6G SUGAR11G OTHER
FAT 17G55% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant chickpea salad loaded with crisp cucumbers, tomatoes, creamy avocado, and tangy feta. It's fresh, protein-packed, and ready in 10 minutes as a side or light meal.
sideamericansaladbeansgluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice (from 1 large lemon)
- 1 garlic clove (pressed or minced)
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
- 1 1/2 cups cherry tomatoes (halved)
- 1 English Cucumber (halved and sliced)
- 15 oz chickpeas (or garbanzo beans, drained, rinsed)
- 1/2 medium red onion (thinly sliced)
- 1 avocado (sliced)
- 1/4 cup cilantro (chopped)
- 4 oz feta cheese (diced)
At a glance
PER SERVING · TIME 10M
CAL 14%·PRO 19%
CARBS 25G36% OF CAL
8G FIBER6G SUGAR11G OTHER
FAT 17G55% OF CAL
4G SAT13G 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
- 10m
- Sodium
- 389mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 137mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.