Greek Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad built on chickpeas with cucumber, tomatoes, olives, and feta dressed in lemon vinaigrette. Light and filling enough for lunch or a substantial side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 15 oz can chickpeas (drained and rinsed)
- 1/2 English cucumber (chopped)
- 1 cup grape or cherry tomatoes (halved or quartered)
- 1/2 cup kalamata/green olives (chopped)
- 1/4 red onion (minced)
- 1/4 cup crumbled feta cheese
- 1-1/2 Tablespoons chopped fresh dill (or more or less)
- salt
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice (2-3 lemons)
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 1 garlic clove (pressed or minced)
- salt and pepper
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 893mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 73mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.