Photo: Anna Pelzer
Chickpea Pomegranate Greek Salad
10 ingredients
15 min
4
openrecipes
Cross classic Greek salad with herb-filled tabbouleh, and this might be the result. Chickpeas form a meaty, filling base and sweet, juicy pomegranate seeds punctuate every festive bite.
Estimated Nutrition (whole recipe, rough)
478
Calories
17g
Protein
26g
Fat
49g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 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 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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
- 3 cups Cooked Chickpeas (if Canned, Drain And Rinse)
- 1-½ cup Large Chopped English Cucumber, Seeded But Not Peeled
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Wine Vinegar (or Lemon Juice)
- 1 whole Large Pomegranate, Seeds Removed For Use (see Related Blog Post For Removal Tips)
- ¼ cups Finely Chopped Mint Leaves
- ¼ cups Finely Chopped Parsley Leaves
- ¼ teaspoons Ground Black Pepper
- ½ cups Crumbled Feta Cheese
- 1 pinch Kosher Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes