Mediterranean Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed Mediterranean salad of chickpeas, cucumber, cherry tomatoes, and fresh herbs dressed with lemon, garlic, and olive oil. Ready in 10 minutes, it's a hearty, satisfying lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 teaspoon Dijon mustard
- 1 lemon, (juiced)
- 1 garlic clove, (minced)
- 1 teaspoon Aleppo pepper ((or red pepper flakes))
- 1 teaspoon sumac ((or lemon zest))
- Kosher salt
- Black pepper
- 1/4 cup Extra virgin olive oil
- 2 (15-ounce) cans chickpeas, (drained and rinsed)
- 1 large English cucumber, (chopped)
- 2 cups grape tomatoes, (halved)
- 2 roasted red peppers, (seeded and chopped (or a 16-ounce jar roasted peppers in oil))
- 1 small red onion or 2 shallots, (finely chopped)
- 1 cup chopped parsley leaves
- 1/2 cup chopped mint leaves
- 1 avocado, (pitted and roughly chopped)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 693mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 127mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 693MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.