Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
358
Calories
11g
Protein
16g
Fat
45g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 2 can chickpeas, drained
- 1 cup chopped tomatoes
- 1/2 cup minced onions
- 1/2 cup sliced celery
- 1 cucumber sliced and chopped
- 2 teaspoons minced garlic
- 1 teaspoon dill weed
- salt & pepper
- 3 teaspoons red wine vinegar
- 1/2 cup olive oil
Directions
1
Mix oil & vinegar well and set aside.
2
Combine all other ingredients and toss with the oil and vinegar mixture. Chill before serving and garnish with fresh parsley, if desired.
3
Category:Egyptian Recipes
4
Category:Egyptian Salads
Recipe sourced from
fandom