Mediterranean Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful, no-cook salad with chickpeas, fresh vegetables, briny olives, tangy feta, and fresh herbs tossed in a bright lemon vinaigrette. A satisfying meal on its own or as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 (15 oz.) cans chickpeas (rinsed and drained)
- 1 cup cherry tomatoes (halved (or sub a regular tomato, chopped))
- 1/2 English cucumber (seeded and chopped)
- 1/2 small red onion (chopped)
- 1/2 cup crumbled feta cheese
- 1/3 cup olives (pitted and halved (I use black kalamata))
- 1/4 cup chopped fresh basil (mint OR parsley (or use a combination), optional)
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- zest of 1 lemon
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 75M
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
- 691mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 130mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 691MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.