Cookie and Kate · by Cookie and Kate★ 4.8
Favorite Chickpea Salad
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 31%
CARBS 54G54% OF CAL
14G FIBER0G ADDED11G INTRINSIC29G OTHER11G TOTAL SUGAR
FAT 15G34% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, bright chickpea salad with bell pepper, parsley, and red onion tossed in a lemon-olive oil dressing. Naturally vegan and gluten-free, it works as a side, snack, or light meal component.
sidemediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
- 1 medium red bell pepper, chopped
- 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
- 1/2 cup chopped red onion (about 1/2 small)
- 1/2 cup chopped celery (about 2 ribs)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice (from 1 to 1 1/2 lemons), or more if needed
- 2 cloves garlic, pressed or minced
- 1/2 teaspoon fine salt
- Freshly ground black pepper, to taste
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 31%
CARBS 54G54% OF CAL
14G FIBER0G ADDED11G INTRINSIC29G OTHER11G TOTAL SUGAR
FAT 15G34% OF CAL
2G SAT13G 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
- Sodium
- 752mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 381mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.