Vegan Greek Salad With Chickpeas

Vegan Greek Salad by The Cooking Doc®

02 Dec Vegan Greek Salad With Chickpeas

Posted at 18:37h in Entrées, Small Plates/Salads by
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This salad recipe is really easy to prepare and perfect for lunch. In this case, put the dressing aside to pour at the last moment before eating.

 

Print Recipe
Servings 2 people
Calories 313 kcal

Ingredients
  
1x2x3x

  • 12 oz of low sodium chickpeas can use the full 15 ounce can if you don’t have potassium restrictions
  • 1 cup cup grape tomatoes
  • 1/2 cucumber halved lengthwise and cut into half moons
  • 1/2 red onion cut into thin half moons
  • 1/3 cup kalamata olives
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 2 handfuls mixed greens

Instructions
 

  • Drain and rinse the chickpeas. Cut the cherry tomatoes in half, cut the cucumber and onion into half rings. Chop the parsley and dill.
  • In a small bowl add the apple cider vinegar, mustard and honey. Whisk in the olive oil slowly.
  • Add all the ingredients into a large bowl and top with the dressing.
  • This is a higher potassium recipe. To lower the potassium even further, leave off the tomatoes and replace the tomatoes with a little extra cucumber.

Notes

Nutrition Information (No Tomatoes)
Yield: 2
Analysis Per Serving
Calories (kcal) 298
Protein (g) 8
Carbohydrates (g) 26
Total Dietary Fiber (g) 8
Total Sugars (g) 7
Added Sugar (g) 1
Fat (g) 19
Saturated Fat (g) 3
Cholesterol (mg) 0
Calcium (mg) 112
Magnesium (mg) 59
Phosphorus (mg) 143
Potassium (mg) 406
Sodium (mg) 411

Nutrition

Calories: 313kcalCarbohydrates: 29gProtein: 9gFat: 19gSaturated Fat: 3gSodium: 416mgPotassium: 576mgFiber: 9gSugar: 9gCalcium: 112mgMagnesium: 59mgPhosphorus: 143mg
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