Ingredients
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- ¼ cup chopped red onion
- ¼ cup chopped pitted olives
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper
- 3 cups cooked or canned chickpeas
- 3 tablespoons lemon juice
- 1 tablespoon olive oil, plus more for drizzling
- ¼ teaspoon ground cumin
- 1 small garlic clove
- 2 to 3 tablespoons tahini
- ½ cup crumbled feta
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Nutritional Information
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Nutritional analysis per serving (4 servings)
398 calories; 18 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 17 grams protein; 16 milligrams cholesterol; 661 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings.
Preparation
- Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
- In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.
15 minutes
Dining and Cooking