Well Plated · by Erin Clarke★ 5.0 (3)
Mediterranean Salad
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 22%
CARBS 25G49% OF CAL
8G FIBER0G ADDED8G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 8G35% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp vegetables, creamy chickpeas, salty feta, and bright lemon dressing make a satisfying, nutrient-dense salad. Substantial enough to stand alone as lunch.
mainmediterraneansaladbeansgluten freevegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup thinly sliced red onion
- 5 ounces arugula (spinach, or mixed greens of choice)
- 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
- ½ English cucumber (halved lengthwise, seeded, and sliced 1/4-inch thick (heaping 1 cup))
- 1 pint grape or cherry tomatoes (halved (scant 2 cups))
- 1 small red bell pepper (cut into 1/2-inch dice (1 heaping cup))
- ⅔ cup crumbled feta cheese
- Lemon vinaigrette
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 22%
CARBS 25G49% OF CAL
8G FIBER0G ADDED8G INTRINSIC10G OTHER8G TOTAL SUGAR
FAT 8G35% OF CAL
4G SAT5G 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
- 15m
- Sodium
- 440mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 235mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 440MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.