Cucumber, Avocado, & Crispy Chickpea Salad with Creamy Yogurt Feta Spread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean salad with smashed cucumbers, creamy avocado, and crispy roasted chickpeas piled on a yogurt-feta spread. Works as a salad or a dip with bread, loaded with fresh herbs and balanced flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 15 oz can chickpeas, (rinsed and drained)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Kosher salt, (to taste)
- 1 cup plain Greek yogurt
- 1/4 cup feta cheese
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped dill
- 1/2 teaspoon lemon zest
- Kosher salt and black pepper, (to taste)
- 1 English cucumber
- 1 avocado, (chopped)
- Drizzle of olive oil
- Squeeze of fresh lemon juice
- For garnish: crumbled feta, fresh dill, parsley, crushed pepper flakes
- Pita bread, pita chips, cut up veggies, or naan bread, for serving, (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 882mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 618mg
- Calcium
- 259mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 882MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.