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Cucumber Tomato Salad with Crispy Chickpeas & Feta
SONIMA16Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
3 SERVINGS
- 15 oz. chickpeas (cooked, rinsed and drained)
- 2 tsp. olive oil
- 1 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/2 tsp. sea salt (plus more to taste)
- 1 tsp. red wine vinegar
- fresh ground pepper, to taste (fresh, to taste)
- 3 Persian cucumbers (small-medium, washed, trimmed, and roughly chopped, about 2 cups chopped)
- 1 1/2 Roma tomatoes (or medium heirloom, washed, trimmed, deseeded, and roughly chopped tomatoes, about 1 1/2 cups chopped)
- 1/2 cup flat leaf parsley (loosely packed, chopped)
- 1/2 cup mint leaves (loosely packed, chopped)
- 2 tsp. olive oil
- 1 tsp. fresh lemon juice
- 1/2 cup crumbled feta
- flaky sea salt (to taste)
- cracked pepper (fresh, to taste)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol20mg7% |
Sodium1370mg57% |
Potassium760mg22% |
Protein14g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber10g40% |
Sugars6g |
Vitamin A30% |
Vitamin C50% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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