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Mediterranean Chickpea Salad
Mediterranean chickpea salad is an easy, budget and vibrant salad simply bursting with flavour.
Course
Dinner, Lunch
Cuisine
Mediterranean
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
2
Calories
534
kcal
Author
Neil
Equipment
Kitchen scale
Chopping board
Kitchen knives
Measuring spoons
Ingredients
1
x 400g can of chickpeas
drained and rinsed
80
g
cucumber
seeded and diced
4
spring onions
chopped (bulb and stalk)
200
g
cherry tomatoes
halved
1
red bell pepper
seeded and diced
10
basil leaves
chopped
100
g
feta cheese
crumbled
1
tablespoon
sesame oil
2
tablespoon
balsamic vinegar
Metric
-
US Customary
Instructions
Rinse and drain chickpeas and place in a large salad bowl.
Toss the chickpeas together with the cucumber, spring onions, cherry tomatoes, red pepper, chopped basil and feta.
Add sesame oil and balsamic vinegar. Mix everything together and season with salt if required.
Notes
The salad is best if you can let it rest in the fridge for at least an hour to marinate before serving.
Nutrition
Calories:
534
kcal
|
Carbohydrates:
61.7
g
|
Protein:
23.6
g
|
Fat:
22.9
g
|
Saturated Fat:
8.9
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
44.5
mg
|
Sodium:
899.3
mg
|
Fiber:
16.1
g
|
Sugar:
18.9
g
|
Vitamin A:
1250
IU
|
Vitamin C:
133.7
mg
|
Calcium:
380
mg
|
Iron:
3.6
mg