Oh My Veggies · by Nicole★ 5.0 (1)
Cucumber Chickpea Salad with Lemony Tahini Dressing
NUTRITION · PER SERVING10M COOK
CAL 14%·PRO 22%
CARBS 32G45% OF CAL
9G FIBER0G ADDED6G INTRINSIC17G OTHER6G TOTAL SUGAR
FAT 14G45% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp cucumbers and chickpeas tossed with fresh mint and a tangy tahini-lemon dressing. A quick, refreshing, plant-based salad.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 15-ounce cans chickpeas, drained and rinsed
- 1 small cucumber (quartered lengthwise and sliced)
- 1/2 c. chopped fresh mint leaves
- 1/4 c. tahini
- Juice from 2 large lemons
- 1 tbsp. olive oil
- 1 tbsp. water (if needed)
- Salt to taste
At a glance
PER SERVING · TIME 10M
CAL 14%·PRO 22%
CARBS 32G45% OF CAL
9G FIBER0G ADDED6G INTRINSIC17G OTHER6G TOTAL SUGAR
FAT 14G45% OF CAL
2G SAT12G 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
- 429mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 347mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.