Vegan Greek Salad

  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • servings:
  • Ingredients

    • 1 15 oz can of chickpeas (or 2 cups fresh)
    • 1 cup cherry tomatoes (quartered)
    • 1 cup cucumber (chopped)
    • 1/4 cup kalamata olives (halved)
    • 1/4 cup red onion (chopped)
    • 1/2 cup fresh parsley (loosely packed)
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons olive oil
    • salt and pepper to taste

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 396 % Daily Value *
    • Total Fat: 21 g 32.38%
    • Saturated Fat: 2 g 12.08%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 810 mg 33.76%
    • Calcium: 132 mg 13.21%
    • Potassium: 744 mg 21.25%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 24.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 43 g %
    • Dietary Fiber: 13 g 51.58%
    • Sugar: 4 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 3 g
    • Vitamin A 40.07%
    • Vitamin C 59.45%
    • Vitamin D 0%
    • * 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 - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total4 oz-eq

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