Foodie Crush · by Heidi Larsen★ 4.9 (63)
Greek Chickpea Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 18%·PRO 20%
CARBS 24G26% OF CAL
6G FIBER6G SUGAR12G OTHER
FAT 26G65% OF CAL
6G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty chickpea salad with cucumber, tomato, olives, and feta dressed with lemon and oregano. Fresh and substantial enough to eat alone, and improves over a day or two in the fridge.
maingreeksaladbeansgluten freevegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 15 ounces canned chickpeas (, rinsed and drained)
- 1 English cucumber (, halved and sliced into coins)
- 2 cups halved cherry tomatoes
- 3/4 cup pitted kalamata olives (, drained and halved)
- 1/4 cup slivered red onion
- 6 ounces feta cheese (, crumbled)
- 1/4 cup chopped fresh dill
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar*
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar (, optional)
At a glance
PER SERVING · TIME 15M
CAL 18%·PRO 20%
CARBS 24G26% OF CAL
6G FIBER6G SUGAR12G OTHER
FAT 26G65% OF CAL
6G SAT20G 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
- 15m
- Sodium
- 1327mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 182mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.