Naturally Ella · by Erin Alderson
Dill Beet Chickpea Salad
NUTRITION · PER SERVING65M COOK
CAL 21%·PRO 23%
CARBS 37G35% OF CAL
11G FIBER0G ADDED12G INTRINSIC14G OTHER12G TOTAL SUGAR
FAT 27G59% OF CAL
3G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh spring salad of roasted beets and chickpeas with dill, lemon, and sunflower seeds. Light and herbaceous, great for picnics or as a dinner side.
sidesalad🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1/2 lb chioggia beets
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- 1/4 cup chopped dill
- 3 tablespoons toasted sunflower seeds
- 2 tablespoons olive oil
- 1 tablespoon lemon
- 1/8 teaspoon salt (or more, to taste)
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 65M
CAL 21%·PRO 23%
CARBS 37G35% OF CAL
11G FIBER0G ADDED12G INTRINSIC14G OTHER12G TOTAL SUGAR
FAT 27G59% OF CAL
3G SAT24G 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
- 20m
- Cook
- 45m
- Sodium
- 386mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 687mg
- Calcium
- 69mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 386MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.