Mediterranean Chickpea Salad
410 calories · 15.5 g protein · Lunch
Prep time
10 min
Cook time
0 min
Servings
1
Calories
410 per serving
Chickpeas, olive oil, and vegetables bring the Mediterranean pattern of fiber, healthy fats, and plants that this site builds on.
It is a no-cook lunch that gets better after an hour in the refrigerator, so it is easy to make ahead.
Ingredients
- chickpeas, rinsed1 cup (165 g)
- cucumber, tomato, and red onion, chopped1 cup
- feta cheese1 oz (28 g)
- olive oil2 tsp (10 ml)
- kalamata olives5
Directions
- 1
Rinse the chickpeas and drain well.
- 2
Chop the cucumber, tomato, and red onion and combine with the chickpeas.
- 3
Crumble the feta over the top and add the olives.
- 4
Dress with the olive oil and toss gently before serving.
Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.
Nutrition (approximate)
410
Calories
15.5 g
Protein
39 g
Carbs
20.5 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓This salad holds well in the refrigerator — make both servings at once and tomorrow's lunch is done.
- ✓A squeeze of lemon brightens the whole bowl.
