Naturally Ella · by Erin Alderson
Mediterranean Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 59%·PRO 77%
CARBS 136G46% OF CAL
24G FIBER89G OTHER23G TOTAL SUGAR
FAT 59G45% OF CAL
11G SAT49G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of chickpeas, vegetables, quinoa, and feta dressed with lemon and olive oil. Hearty and satisfying, it's a Mediterranean-inspired meal in a bowl.
mainmediterraneansaladgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups cooked chickpeas (or 1, 15oz canned drained and rinsed)
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup diced cucumber (I used Armenian but regular would work)
- 1/3 cup marinated artichoke hearts (see note)
- 1/3 cup kalamata olives
- 1/4 cup minced parsley
- 1/4 cup almond slices
- 2 tablespoons olive oil
- Juice from one lemon
- salt, to taste (see note)
- pepper, to taste
- Additional Items I've used before that you can easily add:
- grilled zucchini
- feta
- roasted red peppers
- quinoa
- sun-dried tomatoes
At a glance
PER SERVING · TIME 10M
CAL 59%·PRO 77%
CARBS 136G46% OF CAL
24G FIBER89G OTHER23G TOTAL SUGAR
FAT 59G45% OF CAL
11G SAT49G 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
- 2057mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1708mg
- Calcium
- 405mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2057MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.