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Picture of Dinner Tonight: Chickpea Salad with Feta and Mint Recipe
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1320 kcal 66 %
  • Fat 68 g 104 %
  • Saturated 29 g 146 %
  • Carbs 130 g 43 %
  • Fiber 35 g 139 %
  • Protein 62 g 123 %
  • Cholesterol 177 mg 59 %
  • Sodium 3287 mg 137 %
  • Calcium 1276 mg 128 %
  • Magnesium 193 mg 46 %
  • Potassium 1292 mg 27 %
  • Iron 9 mg 51 %
  • Zinc 9 mg 81 %
  • Phosphorus 1104 mg 158 %
  • Vitamin A 326 µg 36 %
  • Vitamin C 152 mg 169 %
  • Thiamin (B1) 1 mg 47 %
  • Riboflavin (B2) 2 mg 143 %
  • Niacin (B3) 4 mg 23 %
  • Vitamin B6 2 mg 137 %
  • Folate equivalent (total) 322 µg 81 %
  • Vitamin B12 3 µg 140 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 4 mg 28 %
  • Vitamin K 60 µg 50 %

* 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.

Dinner Tonight: Chickpea Salad with Feta and Mint Recipe

Ingredients

  • 1 small red onion, thinly sliced
  • 1 small fresh red chili, deseeded and minced
  • 2 handfuls red or yellow cherry tomatoes, roughly chopped
  • Juice of 2 lemons
  • Extra virgin olive oil to taste
  • Sea salt and freshly ground black pepper to taste
  • 410g can of good-quality imported chickpeas, drained and rinsed
  • 2 tablespoons fresh mint leaves, roughly torn or chopped
  • 2 tablespoons fresh basil leaves, roughly torn or chopped
  • 7 ounces feta cheese

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