Chickpea and Veggie Salad
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
14.12 oz
Chickpeas
5.30 oz
cucumber
5.30 oz
Tomato
1.77 oz
red onion
3.53 oz
bell pepper
3.53 oz
feta cheese
1.77 oz
Black Olives
1.06 oz
olive oil
1.06 oz
lemon juice
0.18 oz
salt
0.07 oz
black pepper
Directions
Step 1
Rinse and drain the chickpeas.
Step 2
Chop the cucumber, tomato, red onion, and bell pepper into small pieces.
Step 3
In a large bowl, combine the chickpeas, chopped vegetables, feta cheese, and black olives.
Step 4
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Step 5
Pour the dressing over the salad and toss to coat evenly.
Step 6
Serve the salad chilled and enjoy!
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 7.938 kcal | 0.4% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 13.23 mg | 2.65% |
| Fibers | 0.2646 g | 0.7% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.3528 g | 0.42% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.441 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.3528 mg | 0.07% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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