Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
23
High
Nutrition per serving
Calories468.5 kcal (23%)
Total Fat18 g (26%)
Carbs64.8 g (25%)
Sugars18.3 g (20%)
Protein17.4 g (35%)
Sodium1535.3 mg (77%)
Fiber13.1 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Chickpeas
1 cupdried chickpeas
cooked and dried
2 Tbspoil
1 tspsalt
½ tspmsg
1 tsppaprika
1 tsponion powder
1 tspgarlic powder
1 tspdried thyme
1 tspdried marjoram
Veggies
1red onion
small, chopped
1cucumber
chopped
1carrot
chopped
1tomato
chopped
1yellow bell pepper
chopped
1green pepper
chopped
10olives
chopped
3scallions
the green parts chopped
coriander leaves
chopped
Dressing
Instructions
Chickpeas
Step 1
Preheat oven to 200°C.
OvenPreheatStep 2
Add the chickpeas in a bowl, toss with the olive oil and spices to combine until evenly coated.
dried chickpeas1 cup
oil2 Tbsp
salt1 tsp
msg½ tsp
paprika1 tsp
onion powder1 tsp
garlic powder1 tsp
dried thyme1 tsp
dried marjoram1 tspStep 3
Spread chickpeas in an even layer over a lined baking sheet and bake for 25-30 minutes.
Salad
Step 4
Whisk all ingredients for the dressing together.
tahini1 Tbsp
mustard1 Tbsp
honey1 Tbsp
apple cider vinegar1 Tbsp
water3 Tbspsalt½ tspmsg½ tsp
ground black pepper½ tspStep 5
Add all the chopped vegetables in a big bowl and mix them together.
red onion1 
cucumber1 
carrot1 
tomato1 
yellow bell pepper1 
green pepper1 
olives10 
scallions3 
coriander leavesStep 6
Add the chickpeas to the bowl after it cools down and mix well.
Step 7
Add the dressing to the salad and mix well.
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