Skinnytaste · by Gina Homolka★ 4.9 (133)
Chickpea Salad Recipe
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 17%
CARBS 30G60% OF CAL
8G FIBER7G SUGAR15G OTHER
FAT 6G28% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer salad of chickpeas, cucumbers, tomatoes, and red onion with a lemon-parsley dressing. Light, bright, and ready in 10 minutes. Works as a standalone lunch or a side with grilled items.
sideamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/4 cups diced cucumbers (partially peeled)
- 1 cup tomato (seeded and diced)
- 1/4 cup red onion (diced )
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh parsley (minced )
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt and black pepper (to taste)
- 15 ounce can chickpeas (rinsed and drained)
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 17%
CARBS 30G60% OF CAL
8G FIBER7G SUGAR15G OTHER
FAT 6G28% OF CAL
1G SAT5G 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
- 449mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 64mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.