Lemony Mediterranean Chickpea and Feta Salad Recipe
What a simple chop and drop salad loaded with creamy garbanzo beans, tomatoes, and peppers, dressed with a light and lemony dressing.
Ingredients
- 1 can garbanzo beans, drained
- 1 cup tomatoes, chopped
- 1 cup green bell pepper, chopped
- 1 cup red bell (capsicum) peppers, chopped
- ½ cup red onion, finely chopped
- 1 cup spanish olives, sliced
- 1 cup low fat feta, crumbled
- ½ large lemon, juiced
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh oregano, minced
- 1 tsp fresh thyme, minced
- 1 pinch salt
Directions
- Combine ingredients in a large bowl, and then refrigerate for 30 minutes prior to serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 397 | |
| Calories from Fat 308 | 78% |
| Total Fat 34.37g | 43% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 401mg | 17% |
| Potassium 249mg | 7% |
| Total Carbs 17.75g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.02g | 2% |
| Protein 6.16g | 10% |
