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Picture of Instant Pot Chickpea Salad with Lemon, Feta, and Fresh Dill
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2319 kcal 116 %
  • Fat 102 g 157 %
  • Saturated 25 g 125 %
  • Carbs 271 g 90 %
  • Fiber 61 g 244 %
  • Protein 98 g 196 %
  • Cholesterol 101 mg 34 %
  • Sodium 3748 mg 156 %
  • Calcium 1103 mg 110 %
  • Magnesium 462 mg 110 %
  • Potassium 3622 mg 77 %
  • Iron 27 mg 148 %
  • Zinc 16 mg 148 %
  • Phosphorus 1687 mg 241 %
  • Vitamin A 384 µg 43 %
  • Vitamin C 124 mg 138 %
  • Thiamin (B1) 2 mg 145 %
  • Riboflavin (B2) 2 mg 147 %
  • Niacin (B3) 8 mg 48 %
  • Vitamin B6 2 mg 185 %
  • Folate equivalent (total) 1969 µg 492 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 11 mg 75 %
  • Vitamin K 109 µg 90 %

* 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.

Instant Pot Chickpea Salad with Lemon, Feta, and Fresh Dill

Ingredients

  • 1 cup dried chickpeas, rinsed, drained, and picked over to remove debris
  • 1/2 teaspoon salt
  • 6 cups water
  • 1/4 cup extra-virgin olive oil
  • Freshly squeezed juice of 1 large lemon
  • 1 teaspoon honey
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 1 medium English cucumber, peeled, quartered, and sliced 1⁄4 inch thick
  • 1 cup diced feta cheese (about 4 ounces)
  • 2 1/2 cups cooked chickpeas
  • 1 large bunch fresh dill (about 2 ounces), large stems removed, fronds finely chopped

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