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Marinated Zucchini and Chickpea Salad
FATFREE VEGAN KITCHEN10Ingredients
16Minutes
140Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. zucchini squash (small, or a combination, halved and thinly sliced)
- 1 1/2 cups chickpeas (cooked, or 1 can, rinsed and drained)
- 1/2 cup red onion (chopped)
- 1/2 red bell pepper (large, cut into 1-inch long slices)
- 2 cloves garlic (minced)
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 Tbsp. balsamic vinegar (white, see notes)
- black pepper (Generous grating)
- salt (to taste)
- fresh herbs (such as mint, basil, or oregano to taste)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium430mg18% |
| Potassium550mg16% |
| Protein6g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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