Experience the vibrant flavors of the Mediterranean with this delightful chickpea salad featuring feta cheese. Packed with fresh vegetables, tangy feta, and a zesty dressing, this salad is both nutritious and delicious, perfect for a light lunch or as a side dish.
- Use fresh, ripe tomatoes for the best flavor.
- If possible, allow the salad to sit for 30 minutes before serving to let the flavors meld together.
- You can use any type of olives you prefer; Kalamata olives work particularly well.
- For a creamier texture, consider using crumbled goat cheese instead of feta.
- Adjust the lemon juice and olive oil according to your taste preferences.
Ready in just a few minutes, this Mediterranean chickpea salad with feta cheese is a wonderfully fresh and tangy dish that brings the taste of the Mediterranean to your table. Enjoy the combination of textures and flavors, and feel free to experiment with additional herbs or ingredients to make it your own.
Nutrition Facts | |
---|---|
Serving Size | 600 grams |
Energy | |
Calories 490kcal | 24% |
Protein | |
Protein 24g | 16% |
Carbohydrates | |
Carbohydrates 50g | 14% |
Fiber 14g | 36% |
Sugar 14g | 14% |
Fat | |
Fat 30g | 35% |
Saturated 12g | 40% |
Cholesterol 70mg | - |
Vitamins | |
Vitamin A 160ug | 17% |
Choline 81mg | 16% |
Vitamin B1 0.29mg | 24% |
Vitamin B2 0.73mg | 56% |
Vitamin B3 1.94mg | 12% |
Vitamin B6 1.65mg | 97% |
Vitamin B9 120ug | 30% |
Vitamin B12 1.27ug | 53% |
Vitamin C 27mg | 30% |
Vitamin E 1.59mg | 11% |
Vitamin K 30ug | 26% |
Minerals | |
Calcium, Ca 500mg | 39% |
Copper, Cu 0.56mg | 62% |
Iron, Fe 5mg | 47% |
Magnesium, Mg 110mg | 26% |
Phosphorus, P 510mg | 41% |
Potassium, K 910mg | 27% |
Selenium, Se 16ug | 30% |
Sodium, Na 1300mg | 87% |
Zinc, Zn 4.33mg | 39% |
Water | |
Water 490g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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