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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. They come off easily by rolling them around on the paper towel. You can leave them on, but I like to remove them. | 2. In a medium bowl, using a fork or potato masher smash the chickpeas, mayonnaise(or yogurt, and feta cheese together. Add in the lemon juice, red wine vinegar, red onion, kalamata olives, cucumber, and oregano. Mix until combined. Season with salt and pepper, to taste. | 3. Spread chickpea salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves and tomatoes. The filling will make 3-4 sandwiches, depending on how thick you layer it on and how big your bread is. Enjoy! | 4. Note: You can also eat this salad with pita chips or crackers. It is also good inside of a pita pocket. Serve with gluten-free bread or crackers, if you are eating gluten-free. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
mayonnaise	2 1/2	tablespoons		135.375	0.0	0.1388	15.0
feta cheese	1/3	cup		132.0	2.045	7.105	10.64
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
red onion	2	tablespoons	diced	-	-	-	-
kalamata olive	1/4	cup	diced	-	-	-	-
cucumber	1/4	cup	diced	3.99	0.7182	0.1962	0.0532
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
salt pepper				-	-	-	-
wheat bread				-	-	-	-
spinach leaf				-	-	-	-
grape tomato				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.