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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2272 kcal 114 %
- Fat 90 g 139 %
- Saturated 33 g 163 %
- Carbs 282 g 94 %
- Fiber 79 g 317 %
- Protein 112 g 224 %
- Cholesterol 178 mg 59 %
- Sodium 4223 mg 176 %
- Calcium 1633 mg 163 %
- Magnesium 737 mg 176 %
- Potassium 6980 mg 149 %
- Iron 34 mg 191 %
- Zinc 20 mg 182 %
- Phosphorus 2455 mg 351 %
- Vitamin A 666 µg 74 %
- Vitamin C 167 mg 185 %
- Thiamin (B1) 2 mg 160 %
- Riboflavin (B2) 3 mg 221 %
- Niacin (B3) 17 mg 108 %
- Vitamin B6 3 mg 218 %
- Folate equivalent (total) 1581 µg 395 %
- Vitamin B12 3 µg 141 %
- Vitamin D 1 µg 5 %
- Vitamin E 9 mg 59 %
- Vitamin K 475 µg 396 %
Artichoke, chickpea & feta salad
Ingredients
- 1 cucumber, peeled and cut into 1cm dice
- 250g cherry tomatoes, halved
- 75g sundried tomatoes in oil (drained weight), halved and finely chopped, plus 2 tbsp of the oil
- 1 tbsp red wine vinegar
- 240g artichoke hearts in brine (drained weight), quartered
- 50g guindilla chilli peppers (drained weight), roughly chopped
- 10g parsley leaves, roughly chopped
- 660g jar cooked chickpeas, drained
- 1 Little Gem lettuce, roughly chopped
- 200g feta, cut into 1-2cm cubes
- extra virgin olive oil, to drizzle
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