Downshiftology · by Lisa Bryan★ 5.0 (148)
Mediterranean Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 21%
CARBS 30G52% OF CAL
8G FIBER7G SUGAR14G OTHER
FAT 8G32% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of chickpeas, fresh vegetables, and cheese dressed with lemon. Serves as a filling lunch or hearty side dish with Mediterranean flavors.
mainmediterraneansaladbeansgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 (15-ounce cans) chickpeas (drained and rinsed)
- 1 large cucumber (diced)
- 1 red bell pepper (diced)
- 2 cups cherry tomatoes (halved)
- ¼ cup red onion (diced)
- 4 ounces feta cheese (crumbled)
- ¼ cup finely chopped parsley
- lemon vinaigrette (you can use as much or as little as you'd like)
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 21%
CARBS 30G52% OF CAL
8G FIBER7G SUGAR14G OTHER
FAT 8G32% OF CAL
2G SAT6G 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
- 10m
- Sodium
- 468mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 124mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.