Mediterranean Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad of chickpeas, crisp vegetables, olives, and herbs tossed in a light lemon vinaigrette. Quick to assemble, it keeps well and makes for satisfying snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 (15 ounce can) chickpeas (garbanzo beans) (drained and rinsed)
- 1 pint cherry or grape tomatoes (halved or quartered)
- 1 English cucumber (diced)
- 1 green bell pepper (diced)
- 1 red onion (thinly sliced)
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons roughly chopped fresh mint
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
At a glance
PER SERVING · TIME 15M
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
- 749mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 169mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 749MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.