Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories552 kcal (28%)
Total Fat29.5 g (42%)
Carbs54.6 g (21%)
Sugars14.5 g (16%)
Protein22.9 g (46%)
Sodium1468.3 mg (73%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1yellow bell pepper
large, chopped
2 cupscherry tomatoes
or grape, halved
1red onion
medium, diced
1can of chickpeas
drained and rinsed
½ cuppitted olives
halved
½ cupcrumbled feta cheese
⅓ cupplain greek yogurt
1 Tbspextra virgin olive oil
2 Tbspslemon juice
fresh squeezed
1 Tbsplemon zest
fresh
1fresh garlic cloves
minced or pressed
fresh dill
chopped
¼ teaspoonsea salt
to taste
¼ teaspoonfreshly ground black pepper
to taste
1Cucumber
Instructions
Step 1
To make the dressing: place all the ingredients into a mason jar and shake vigorously to emulsify. Or whisk really well in a small glass bowl.
Step 2
Keep refrigerated until ready to use.
Step 3
In a large bowl, arrange all salad ingredients. Pour dressing over and gently toss to combine well.
Step 4
Allow flavors to blend for at least 10 minutes before eating.
Step 5
Stays good in the fridge for about 24 hours.
Notes
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