Middle Eastern · Lunch
Chopped Vegetable Salad (Gluten-Free)
A gluten-free Middle Eastern chopped salad of cucumber, tomato, bell pepper, and parsley tossed with chickpeas, crumbled feta, and a lemon-olive oil dressing brightened with sumac. Every piece is diced small and uniform for crisp, tangy, herb-forward bites.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
356Calories
14.2gProtein
17.1gFat
36.8gCarbs
9.2gSugar
10.5gFiber
875mgSodium
27mgChol
5.9gSat Fat
860mgPotassium
225mgCalcium
3.8mgIron
0.2mcgVitamin B12
52mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
Dice the cucumber, tomato, bell pepper, and scallion into small even pieces and chop the parsley finely.
2
Drain
Rinse the chickpeas in a sieve under cold water and drain well, shaking off excess water.
3
Whisk
In a small bowl, whisk the lemon juice, olive oil, sumac, salt, and black pepper until combined.
4
Toss
Combine the vegetables, parsley, scallion, and chickpeas in a mixing bowl, pour dressing over, and toss gently until evenly coated.
5
Chill
Rest the salad in the refrigerator for 10 minutes so flavors meld.
6
Plate
Transfer the salad to a serving plate, scatter crumbled feta cheese over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g cooked chickpeas
- 60g60g feta cheese, crumbled
- 150g150g cucumber
- 150g150g tomato
- 70g70g bell pepper
- 16g16g parsley
- 20g20g scallion
- 60ml60ml lemon juice
- 28ml28ml olive oil
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
