side dish recipe · #00261
Lemon Dill Romaine Chickpea Cucumber Salad
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 15 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 8
Prep15 min
Cook0 min
Inactive0 min
Total15 min
Ingredients
- 6 ozRomaine Lettuce
- 8 ozCanned Chickpeas
- 8 ozCucumber
- 2 tbspOlive Oil
- 2 tbspLemon Juice
- 1 tbspDill
- ½ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Wash the Romaine Lettuce, Canned Chickpeas, and Cucumber under running water and dry them; keep leafy greens separate from raw meat and poultry, then cut the ingredients into bite-size pieces as needed.
- Whisk the Olive Oil, Lemon Juice, Dill, Table Salt, and Black Pepper in a large bowl.
- Add the Romaine Lettuce, Canned Chickpeas, and Cucumber; toss gently until evenly coated and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 4.8 g
- Carbohydrates
- 16.4 g
- Fat
- 8.5 g
- Fiber
- 5 g
- Sodium
- 441.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.