Naturally Ella · by Erin Alderson★ 4.8 (4)
Tomato Cucumber Salad with Spiced Chickpeas
NUTRITION · PER SERVING—
CAL 28%·PRO 38%
CARBS 65G46% OF CAL
19G FIBER23G SUGAR24G OTHER
FAT 28G44% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer salad of cucumbers and tomatoes topped with crispy spiced chickpeas seasoned with sumac and cumin. Fresh, tangy, and satisfying with plant-based protein.
mainsaladbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 ½ cups cooked chickpeas, drained
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons sumac plus extra for serving
- Zest from one lemon
- ½ teaspoon kosher salt plus extra as needed
- 1 medium cucumber
- 3 cups cherry tomatoes
- ½ small red onion (thinly sliced)
- 2-3 tablespoons olive oil for serving
- Juice from one lemon for serving
At a glance
PER SERVING
CAL 28%·PRO 38%
CARBS 65G46% OF CAL
19G FIBER23G SUGAR24G OTHER
FAT 28G44% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 679mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 748mg
- Calcium
- 255mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.