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Chickpea and Feta Salad
- prep: 10 min
- cook: 0 hr
- total: 10 min
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This salad is highly adaptable to your own personal tastes and what's fresh in your kitchen. Year-round, I use parsley, but during the summer, when fresh herbs are at their peak, I like to play with different flavors; a few leaves of fresh oregano, a little basil, a sprig of fresh mint. The sky's the limit!
Ingredients
- 2, 15- ounce cans chickpeas, drained and rinsed OR 1 cup dried chickpeas, soaked and cooked*
- 4-5 tablespoons extra virgin olive oil**
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1 garlic clove, minced
- 1/4 cup chopped Italian parsley
- 1/2 cup crumbled Feta, preferably French
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196 % Daily Value *
- Total Fat: 18 g 27.75%
- Saturated Fat: 5 g 23.85%
- Trans Fat: 0 g %
- Cholesterol: 17 mg 5.56%
- Sodium: 420 mg 17.49%
- Calcium: 100 mg 10.05%
- Potassium: 43 mg 1.22%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.18%
- Zinc: 0 mg 0%
- Total Carbohydrate: 6 g %
- Dietary Fiber: 0 g 1.01%
- Sugar: 5 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 8.02%
- Vitamin C 10.7%
- Vitamin D 0.75%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
