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Picture of Herb Salad with Chickpeas and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3051 kcal 153 %
  • Fat 233 g 358 %
  • Saturated 57 g 285 %
  • Carbs 208 g 69 %
  • Fiber 81 g 325 %
  • Protein 77 g 153 %
  • Cholesterol 202 mg 67 %
  • Sodium 3712 mg 155 %
  • Calcium 3830 mg 383 %
  • Magnesium 460 mg 110 %
  • Potassium 2052 mg 44 %
  • Iron 169 mg 940 %
  • Zinc 17 mg 159 %
  • Phosphorus 1429 mg 204 %
  • Vitamin A 550 µg 61 %
  • Vitamin C 156 mg 174 %
  • Thiamin (B1) 1 mg 101 %
  • Riboflavin (B2) 3 mg 196 %
  • Niacin (B3) 10 mg 60 %
  • Vitamin B6 2 mg 184 %
  • Folate equivalent (total) 652 µg 163 %
  • Vitamin B12 4 µg 160 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 35 mg 233 %
  • Vitamin K 2339 µg 1949 %

* 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.

Herb Salad with Chickpeas and Feta

Ingredients

  • 2 lemons
  • 1 can chickpeas, drained and well dried
  • 3/4 cup olive oil
  • Salt and pepper
  • 8 ounces feta, broken into large chunks
  • 2 dried chiles de árbol, smashed
  • 2 cloves garlic, smashed
  • 3 cups mixed soft herbs (such as mint, parsley, chives, cilantro, tarragon, and/or dill)

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