Recipe Menu
Picture of Chickpea Salad With Sundried Tomatoes, Feta And A Fistful Of Herbs
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2745 kcal 137 %
  • Fat 138 g 213 %
  • Saturated 33 g 166 %
  • Carbs 288 g 96 %
  • Fiber 61 g 243 %
  • Protein 108 g 215 %
  • Cholesterol 126 mg 42 %
  • Sodium 1803 mg 75 %
  • Calcium 1408 mg 141 %
  • Magnesium 437 mg 104 %
  • Potassium 3821 mg 81 %
  • Iron 49 mg 272 %
  • Zinc 17 mg 155 %
  • Phosphorus 1618 mg 231 %
  • Vitamin A 245 µg 27 %
  • Vitamin C 38 mg 42 %
  • Thiamin (B1) 2 mg 197 %
  • Riboflavin (B2) 2 mg 172 %
  • Niacin (B3) 10 mg 64 %
  • Vitamin B6 3 mg 234 %
  • Folate equivalent (total) 2355 µg 589 %
  • Vitamin B12 2 µg 100 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 17 mg 114 %
  • Vitamin K 489 µg 407 %

* 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 Salad With Sundried Tomatoes, Feta And A Fistful Of Herbs

Ingredients

  • 1/4 large red onion, sliced wafer thin
  • 2 tbsp red wine vinegar
  • Salt
  • 6 tbsp olive oil
  • 1/8 tsp red chili flakes (optional)
  • 1-2 x cloves garlic, sliced wafer thin
  • 8 x sundried tomatoes, julienned
  • 2 cup chickpeas (garbanzo beans)
  • 1 tsp English mustard
  • Freshly ground black pepper
  • Approximately 1/2 cup (125 ml) of mixed herbs
  • 5 oz goats milk feta cheese

Login or Join to leave a comment

Login Join

Discussion (0)