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Instant Pot Chickpea Salad with Lemon, Feta, and Fresh Dill recipe | Epicurious.com
EPICURIOUS12Ingredients
80Minutes
290Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 cup dried chickpeas (rinsed, drained, and picked over to remove debris)
- 1/2 tsp. salt
- 6 cups water
- 1/4 cup extra-virgin olive oil
- 1 lemon (large)
- 1 tsp. honey
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 English cucumber (medium, peeled, quartered, and sliced 1⁄4 inch thick)
- 1 cup feta cheese (diced, about 4 ounces)
- 2 1/2 cups chickpeas (cooked)
- 1 bunch fresh dill (about 2 ounces, large stems removed, fronds finely chopped)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium600mg25% |
| Potassium420mg12% |
| Protein11g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A6% |
| Vitamin C25% |
| Calcium15% |
| Iron15% |
* 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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