Easy Chickpea Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean chickpea salad with cucumbers, tomatoes, peppers, olives, and feta in lemon vinaigrette. Light, crunchy, and protein-packed. Ideal for lunch or a light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 (15-ounce) can garbanzo beans drained and rinsed
- ½ English cucumber chopped (about 1 1/2 - 2 cups)
- 1 cup grape or cherry tomatoes sliced in half
- ½ orange or red bell pepper diced
- ⅔ cup kalamata olives
- ¼ cup chopped red onion
- ⅔ cup crumbled feta cheese
- ¼ cup fresh chopped parsley
- salt and black pepper to taste
At a glance
PER SERVING · TIME 10M
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
- 1304mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 386mg
- Calcium
- 185mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.