Mediterranean chickpea salad with olives & lemon
A lunch for one: 515 kcal with 20 g of protein, 69 g of carbs and 21 g of fat, ready in 15 min.
- 15 min
- Lunch · 1 serving
- Mediterranean
- 515 kcal
Nutrition per serving
515 kcalEnergy: 15% protein, 50% carbs, 35% fat
- 20 gProtein
- 69 gCarbs
- 21 gFat
Fiber 19 gSugar 18 gSodium 710 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Chickpeas, cooked180 g
- Cucumber½ (100 g)
- Cherry tomatoes100 g
- Red bell pepper⅓ (60 g)
- Red onion30 g
- Kalamata olives5 (25 g)
- Parsley15 g
- Oregano½ tsp
- Olive oil1 tbsp
- Lemon juice2 tbsp
Method
- Rinse and drain the chickpeas well.
- Dice the cucumber, pepper and onion and halve the tomatoes and olives.
- Whisk the olive oil, lemon juice, oregano and salt.
- Toss everything with the parsley and leave for 10 minutes before eating.
Make ahead
Make it up to 2 days ahead; it only gets better.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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Meal planning
