Greek Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad of chickpeas, cucumber, bell pepper, tomato, and olives tossed with feta and a simple lemon-oregano vinaigrette. It's bright and protein-rich, great for meal prep or a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 15 ounce can chickpeas (rinsed and drained)
- 2 cups diced Persian cucumber
- 1 green bell pepper (sliced)
- 1 1/3 cups grape tomatoes (halved)
- 20 kalamata or gaeta olives
- 1/4 cup red onion (sliced lengthwise)
- 4 ounces fresh feta (sliced thick)
- Dressing:
- juice of 2 fresh lemons
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh oregano leaves (minced)
- 1/4 teaspoon kosher salt
- freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 5M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 925mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 207mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 925MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.