Chopped Greek Salad
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Dinner at the Zoo · by Sara Welch★ 5.0 (20)

Chopped Greek Salad

NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 12%
CARBS 17G29% OF CAL
4G FIBER0G ADDED0G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 16G62% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chopped fresh vegetables with chickpeas, feta, and olives, dressed with lemon vinaigrette. A filling, bright salad with protein from chickpeas.

maingreeksaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups of quartered sliced cucumber ((I prefer persian or english cucumbers))
  • 1 can of chickpeas (drained and rinsed)
  • 1 cup of finely diced red or yellow bell pepper
  • 1 1/2 cups of halved cherry tomatoes
  • 1/4 cup minced red onion
  • 1/2 cup halved kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup of chopped parsley
  • For the dressing:
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
PREP
15M
SODIUM
597MG
ESTIMATE
COMPLETE

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