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Picture of Chickpea, charred aubergine & feta salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2404 kcal 120 %
  • Fat 132 g 204 %
  • Saturated 37 g 184 %
  • Carbs 232 g 77 %
  • Fiber 72 g 287 %
  • Protein 94 g 188 %
  • Cholesterol 178 mg 59 %
  • Sodium 4265 mg 178 %
  • Calcium 1440 mg 144 %
  • Magnesium 380 mg 90 %
  • Potassium 2679 mg 57 %
  • Iron 14 mg 78 %
  • Zinc 13 mg 118 %
  • Phosphorus 1606 mg 229 %
  • Vitamin A 319 µg 35 %
  • Vitamin C 60 mg 67 %
  • Thiamin (B1) 1 mg 70 %
  • Riboflavin (B2) 2 mg 161 %
  • Niacin (B3) 8 mg 48 %
  • Vitamin B6 2 mg 183 %
  • Folate equivalent (total) 594 µg 149 %
  • Vitamin B12 3 µg 141 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 14 mg 96 %
  • Vitamin K 93 µg 78 %

* 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.

Chickpea, charred aubergine & feta salad

Ingredients

  • 1 large or 2 medium aubergines
  • 4 tbsp olive oil
  • 1 tsp chilli flakes
  • 1 lemon, juiced
  • 2 x 400g cans chickpeas, drained
  • small handful of mint, finely chopped, plus some whole leaves to serve
  • 2 tbsp toasted pine nuts
  • 200g feta, crumbled

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