11 Ingredients
  • 2 cucumbers (about 1 1/2 pounds)
  • 1 3/4 cups canned or cooked chickpeas, rinsed
  • 1/2 cups roughly chopped mint leaves
  • 2 medium carrots, peeled and grated
  • 1/3 cups currants
  • 1 1/2 teaspoons whole fennel seeds
  • 3 tablespoons minced shallots
  • 1/4 cup fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • ground black pepper
  • salt
Nutrition
252
13% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

12% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

14% 42

Carbs (net)

- 32

Fiber

38% 10

Sugars

- 17

Sugars, added

- 0

Protein

18% 9

Cholesterol

- 0

Sodium

32% 756

Calcium

12% 122

Magnesium

20% 79

Potassium

22% 775

Iron

26% 5

Zinc

12% 2

Phosphorus

29% 204

Vitamin A

32% 288

Vitamin C

27% 16

Thiamin (B1)

13% 0

Riboflavin (B2)

10% 0

Niacin (B3)

6% 1

Vitamin B6

15% 0

Folate equivalent (total)

40% 160

Folate (food)

- 160

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

49% 39
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