Bursting with flavours of the Mediterranean, and just look at that nutritional profile. Each serving provides more than half of your daily vitamin C, 11 g of fibre and a quarter of your RDA of iron – a mineral vital to so many functions of our body.
My family are my recipe guinea pigs, my husband took it as a packed lunch this week – he said it gave him a boost of energy throughout the afternoon – not bad for just 10 minutes of preparation!
If you like this, try the chickpea salad with tomatoes and spinach.
chickpea salad with olives and capers
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| Prep Time10minutes |
| Cook Time |
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Ingredients
- 400 g tin of chickpeas 240g net weight (reserve the liquid to use as aquafaba)
- 1/2 red onion sliced
- 2 tbsp olive oil
- 50 g olives torn roughly
- 20 g capers rinsed and drained
- 1 tbsp lemon juice
- 1/4 tsp sumac
- 40 g parsley chopped
Quantity of servings:
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Ingredients
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Instructions
- Slice the onion thinly and fry for 7-8 minutes in 1 tablespoon of the olive oil.
- Meanwhile, mix all the other ingredients to a bowl. Stir in the onion, season and serve.
- Keeps well for 2 days in an airtight container in the fridge, and great for packed lunch.
Nutrition Facts
chickpea salad with olives and capers
Amount Per Serving
Calories 446
Calories from Fat 261
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
45%
Saturated Fat 4g
20%
20%
Polyunsaturated Fat 8g
Monounsaturated Fat 16g
Sodium 522mg
22%
22%
Potassium 491mg
14%
14%
Total Carbohydrates 39g
13%
13%
Dietary Fiber 11g
44%
44%
Sugars 7g
Protein 12g
24%
24%
Vitamin A
35%
35%
Vitamin C
53%
53%
Calcium
8%
8%
Iron
26%
26%
* Percent Daily Values are based on a 2000 calorie diet.