Marinated Chickpeas with Tomatoes and Cucumber
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.8 (16)

Marinated Chickpeas with Tomatoes and Cucumber

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 12%
CARBS 22G24% OF CAL
6G FIBER0G ADDED6G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 29G72% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated chickpeas tossed with fresh tomatoes, cucumber, red onion, and herbs in a tangy vinaigrette. A colorful Mediterranean side dish that tastes better the longer it sits.

sidemediterraneansaladbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3/4 cup quality olive oil
  • 2 TBSP red wine or white wine vinegar
  • 2 TBSP balsamic vinegar
  • 1 large lemon ((juiced))
  • 1 clove garlic ((smashed and minced) optional)
  • 1-2 tsp Italian seasoning blend
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 15 oz canned chickpeas ((drained and rinsed))
  • 12 oz chopped tomatoes
  • 5-6 oz seedless English cucumber ((approx. half a large cucumber))
  • 1/2 cup diced red onion
  • 3-4 TBSP fresh chopped parsley (to garnish)
  • 1/4-1/2 cup crumbled feta cheese ((skip if vegan))
PREP
10M
SODIUM
348MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.