Food Faith Fitness · by Lori Mauer★ 5.0 (1)
Cucumber Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 17%
CARBS 29G51% OF CAL
8G FIBER0G ADDED6G INTRINSIC15G OTHER6G TOTAL SUGAR
FAT 10G38% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad of chickpeas, cucumber, tomatoes, and herbs tossed in a lemon vinaigrette. Light and satisfying, this comes together in minutes for a quick lunch or side.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 can 15 ounces chickpeas (rinsed and drained)
- 2 cups cucumber (diced)
- 1/3 cup red onion (diced)
- 1/3 cup grape tomatoes (halved)
- 2 garlic cloves (minced)
- 3 tablespoons fresh parsley (chopped (plus more for garnish))
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Kosher salt to taste
- Black pepper to taste
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 17%
CARBS 29G51% OF CAL
8G FIBER0G ADDED6G INTRINSIC15G OTHER6G TOTAL SUGAR
FAT 10G38% OF CAL
1G SAT8G 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
- 529mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.