Photo: Anna Pelzer
Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad
21 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
776
Calories
65g
Protein
28g
Fat
73g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Pita Bread | 1 slice (30g) white | 79 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 garlic cloves, peeled
- 2 teaspoons ground cumin
- 1 teaspoon paprika plus additional for sprinkling
- 16 cooked peeled large shrimp with tails left intact
- 16 unpitted Kalamata olives
- 1 cup diced seeded tomatoes (about 3 medium)
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon (packed) finely grated lemon peel
- 1 tablespoon fresh lemon juice
- 1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
- 1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1 teaspoon dried oregano or mint
- 1 6-ounce jar marinated artichoke hearts, drained
- 2 lemons, cut into wedges
- 4 to 6 pita breads
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes