Greek Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright Mediterranean salad of chickpeas, crisp vegetables, feta cheese, and fresh herbs tossed in a lemon-vinaigrette. Light, protein-rich, and refreshing as a side or simple lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2, 15 oz canned chickpeas (drained and rinsed (about 3 cups))
- 1 red bell pepper (chopped)
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumbers
- ½ cup crumbled feta cheese
- ½ cup fresh basil and/or parsley
- ¼ cup chopped red onion
- ¼ cup kalamata olives
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 2 Tablespoons red wine vinegar
- juice of 1 lemon (about 3 Tablespoons)
- 2 small garlic cloves (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
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
- 905mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 905MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.