Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad recipes

Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad recipes
21 Ingredients
  • 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 2 garlic cloves, peeled
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika plus additional for sprinkling
  • 16 cooked peeled large shrimp with tails left intact
  • 16 unpitted Kalamata olives
  • 1 cup diced seeded tomatoes (about 3 medium)
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon (packed) finely grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
  • 1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen
  • 3/4 cup crumbled feta cheese (about 3 ounces)
  • 1 teaspoon dried oregano or mint
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 2 lemons, cut into wedges
  • 4 to 6 pita breads
Nutrition
436
22% daily value
5 servings
                                       
                                            balanced, high-​fiber
     

Fat

27% 18

Saturated

21% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

19% 57

Carbs (net)

- 45

Fiber

47% 12

Sugars

- 9

Sugars, added

- 0

Protein

39% 20

Cholesterol

16% 47

Sodium

37% 888

Calcium

23% 227

Magnesium

19% 80

Potassium

10% 458

Iron

28% 5

Zinc

22% 2

Phosphorus

47% 331

Vitamin A

7% 62

Vitamin C

28% 25

Thiamin (B1)

22% 0

Riboflavin (B2)

21% 0

Niacin (B3)

15% 2

Vitamin B6

33% 0

Folate equivalent (total)

20% 79

Folate (food)

- 79

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

23% 3

Vitamin E

14% 2

Vitamin K

34% 41

Sugar alcohols

- 0

Water

- 225
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