Chickpea Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad built on chickpeas, tomatoes, olives, and herbs with a lemon-olive oil dressing. It's filling enough to eat alone or serve alongside grains or greens for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (14 ounce) cans of chickpeas, rinsed and drained
- 1/2 cup roasted red and/or yellow peppers, chopped
- 1/4 cup sliced kalamata olives
- ⅓ cup sliced cherry tomatoes
- Small bunch of parsley, chopped
- 3 scallions, chopped
- 2 cloves garlic, pressed or minced
- 1 lemon, juiced
- Olive oil, to taste
- Salt and pepper, to taste
At a glance
PER SERVING · TIME 10M
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
- 997mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 590mg
- Calcium
- 177mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 997MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.