Chef Duane: Mediterranean Chickpea Salad

Diet and nutritionDiet and meal planningCKD diet

Recipe by: Chef Duane

Meal TypeDinner, Lunch, Salad 
DietsLow fat, Low phosphorus, Low sodium 
Ingredients
Yield:
4 Servings
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cucumber, diced (6.6 oz)
  • 1 tomato, diced (6.5 oz)
  • 1 tablespoon, red onion, diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons, cup olive oil
  • 3 tablespoons lemon juice
  • ½ teaspoon of minced garlic
  • 1 teaspoon dried oregano
Mediterranean Chickpea Salad
Directions
Prep: 30 min, Cook: 0 min, Total: 30 min
  1. In a large bowl, combine the chickpeas, cucumber, tomato, red onion, parsley, and mint.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and oregano.
  3. Pour the dressing over the chickpea mixture and toss to coat.
  4. Refrigerate for a few hours or overnight before serving.
Nutritional Information
  • Calories: 174
  • Carbohydrates: 19.65g
  • Dietary Fiber: 4.23g
  • Protein: 5.98g
  • Fat: 8.68g
  • Saturated Fat: 1.13g
  • Sodium: 8.25mg
  • Potassium: 597mg
  • Calcium: 51.75mg
  • Phosphorus: 104.55mg

 

This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.