Cookie and Kate · by Cookie and Kate★ 4.9
Mediterranean Bean Salad
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 35%
CARBS 50G54% OF CAL
15G FIBER0G ADDED11G INTRINSIC25G OTHER11G TOTAL SUGAR
FAT 12G30% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, crisp Mediterranean salad combining kidney beans and chickpeas with fresh vegetables, lemon, and herbs. Vegan and gluten-free, it's refreshing and deeply satisfying.
mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans
- 1 can chickpeas (15 ounces), rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1 small red onion, diced (about 1 cup)
- 2 stalks celery, sliced in half or thirds lengthwise and chopped (about 3/4 cup)
- 1 medium cucumber, peeled, seeded and diced
- 3/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice (about 1 1/2 lemons)
- 3 cloves garlic, pressed or minced
- 3/4 teaspoon fine salt
- Small pinch red pepper flakes
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 35%
CARBS 50G54% OF CAL
15G FIBER0G ADDED11G INTRINSIC25G OTHER11G TOTAL SUGAR
FAT 12G30% OF CAL
2G SAT10G 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
- 20m
- Sodium
- 747mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 654mg
- Calcium
- 139mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.