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Ingredients
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2 (10.5 ounce) cans chickpeas, drained
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2 tablespoons red onion, chopped
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2 cloves garlic, minced
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1 tomato, chopped
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½ cup freshly chopped parsley
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3 tablespoons olive oil
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1 tablespoon lemon juice
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salt and pepper to taste
Directions
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Combine chickpeas, red onion, garlic, tomato, parsley, olive oil, and lemon juice in a large bowl; season with salt and pepper to taste.
Cook’s Note
For best results, I like to refrigerate this chickpea salad until chilled before serving, about 2 hours.
Nutrition Facts (per serving)
370 | Calories |
14g | Fat |
49g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 370 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 9% |
Cholesterol 0mg | 0% |
Sodium 98mg | 4% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 14g | 49% |
Total Sugars 12g | |
Protein 15g | 30% |
Vitamin C 34mg | 38% |
Calcium 104mg | 8% |
Iron 5mg | 29% |
Potassium 862mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.