Photo: Anna Pelzer
Greek-style chickpea & parsley salad
8 ingredients
Serves 2
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Fresh, fabulous and on the table in just half-an-hour
Estimated Nutrition (whole recipe, rough)
431
Calories
16g
Protein
25g
Fat
37g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g tin chickpeas , drained and rinsed
- red onion , cut into thin wedges
- ¼ cucumber , halved lengthways and sliced diagonally
- a small bunch flat-leaf parsley , roughly chopped
- 100g feta cheese , crumbled
- a small handful basil leaves , roughly chopped
- 2 tbsp red wine vinegar
- extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes