The Mediterranean Dish · by Suzy Karadsheh★ 5.0
Mediterranean Chickpea Salad
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 9%
CARBS 19G37% OF CAL
6G FIBER0G ADDED7G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 14G62% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Mediterranean salad with roasted eggplant, chickpeas, fresh herbs, and a garlic-lime dressing. Packed with vegetables and tangy flavor.
mainmediterraneansaladbeans🍪 sheet pan🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large eggplant, thinly sliced (no more than 1/4 inch in thickness)
- Salt
- oil for frying, preferably extra virgin olive oil
- 1 cup cooked or canned chickpeas, drained
- 3 tbsp Za’atar spice, divided
- 3 Roma tomatoes, diced
- 1/2 English cucumber, diced
- 1 small red onion, sliced in 1/2 moons
- 1 cup chopped parsley
- 1 cup chopped dill
- 1-2 garlic cloves, minced
- 1 large lime, juice of
- 1/3 cup Early Harvest extra virgin olive oil
- Salt+Pepper
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 9%
CARBS 19G37% OF CAL
6G FIBER0G ADDED7G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 14G62% OF CAL
2G SAT12G 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
- Cook
- 10m
- Sodium
- 501mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 508mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.