Zucchini & chickpea salad
118 reviewsA vegan salad doesn't sound tempting? This will quickly change your mind!
6 minutes
Prep time
460 cal.
Per serving
Ingredients
Utensil
Grater
recipe
Step 1
Wash and chop the zucchini into 1/2 inch cubes. Rinse and strain the chickpeas.
Step 2
Finely chop the herbs and shallots (or red onions). Roughly chop the olives.
Step 3
Add the lemon juice, 1 tablespoon of olive oil per person, salt and pepper in a large bowl. Mix. Add the zucchini, chickpeas, herbs, olives, shallots (or onions), and lemon zest. Mix well and enjoy!
Step 4
Optional: for the non vegans, try adding crumbled feta or goat cheese.
Nutrition facts
Average estimated amount for one serving
| Energy | 460 cal. |
| Fat | 24 g |
| Carbohydrates | 41 g |
| Protein | 16 g |
| Fiber | 12 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Zucchini & chickpea salad" contains 460 Energy, 24 g of Fat, 41 g of Carbohydrates, 16 g of Protein, 12 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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