Middle Eastern Spiced Chickpea Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Middle Eastern chickpea salad with warm spices like cumin and cardamom. Fresh vegetables and herbs dressed in a lemon vinaigrette. Inspired by Yotam Ottolenghi's Jerusalem cookbook.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400g / 14 oz can chickpeas, drained but still wet (Note 1)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 1/2 tsp All Spice
- 1 tsp ground cardamon
- 1/4 tsp salt
- 2 cucumbers (, diced)
- 2 tomatoes ((or 3 medium tomatoes), diced)
- 1 red onion (small) (, diced)
- 1/4 cup coriander leaves (, roughly chopped)
- 1/4 cup parsley (, roughly chopped)
- 1 1/2 tbsp sherry vinegar ((Note 2))
- Zest of half a lemon
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp caster sugar
- 1 garlic clove, smashed ((Note 3))
- Salt and pepper
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 3m
- Sodium
- 609mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 572mg
- Calcium
- 92mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.