Eat Yourself Skinny · by Kelly Gellner★ 5.0 (11)
Tomato, Cucumber and Chickpea Salad
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 12%
CARBS 24G55% OF CAL
6G FIBER6G SUGAR11G OTHER
FAT 7G35% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer salad of cherry tomatoes, cucumbers, chickpeas, and bell peppers dressed with lemon vinaigrette. Refreshing and nutritious as a side or light main.
sidemediterraneansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 cups grape tomatoes (sliced)
- 2 cups cucumber (diced)
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 red onion (chopped)
- 1 green bell pepper (seeded and chopped)
- 1/4 cup fresh parsley (chopped)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 12%
CARBS 24G55% OF CAL
6G FIBER6G SUGAR11G OTHER
FAT 7G35% OF CAL
1G SAT6G 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
- 480mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 54mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.