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Tunisian-Inspired Chickpea and Potato Salad
FATFREE VEGAN KITCHEN14Ingredients
30Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 yukon gold potatoes (small or 2 medium)
- 15 oz. chickpeas (cooked, 1 can or about 1 3/4 cups, drained)
- 1 cucumber (medium, peeled, seeded and cut into 1/2-inch cubes)
- 8 cherry tomatoes (quartered)
- 8 black olives (jumbo, sliced, about 2 ounces)
- 1/4 cup capers (rinsed and drained, chopped if large)
- 4 pepperoncini peppers (stemmed and sliced)
- 6 Tbsp. harissa (or to taste)
- 2 Tbsp. tofu cashew mayo (optional)
- 1/2 Tbsp. cider vinegar
- 2 cloves garlic (finely minced)
- 1/2 tsp. kelp (optional)
- 1/2 sheet sushi nori (optional)
- salt (to taste)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1400mg58% |
| Potassium1370mg39% |
| Protein14g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber13g52% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C150% |
| Calcium15% |
| Iron45% |
* 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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