Chickpea and Pumpkin Seed Salad with Feta
A crunchy, refreshing chickpea salad tossed with pumpkin seeds, crisp cucumber, and creamy feta in a bright lemon dressing. It delivers a generous dose of zinc, a mineral that supports everyday thyroid nutrition.
- Prep
- 12 min
- Cook
- 0 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 150gcanned chickpeas, drained and rinsed
- 28gpumpkin seeds (raw or lightly toasted)
- 40gfeta cheese, crumbled
- 120gcucumber, diced
- 80gcherry tomatoes, halved
- 20gred onion, finely chopped
- 10gfresh parsley, chopped
- 1tbspextra virgin olive oil
- 1tbspfresh lemon juice
- 0.25tspdried oregano
- 1pinchblack pepper
Instructions
- 01
Drain and rinse the chickpeas well, then pat them dry with a clean towel for the best texture.
- 02
If you like extra crunch, toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes until they start to pop, then set aside to cool.
- 03
Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- 04
In a bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
- 05
Add the chickpeas, cucumber, tomatoes, red onion, and parsley to the bowl and toss to coat in the dressing.
- 06
Scatter the crumbled feta and pumpkin seeds over the top, give it one gentle toss, and serve right away.
Nutrition (per serving)
- Calories
- 585kcal
- Protein
- 28g
- Carbs
- 35g
- Fat
- 32g
- Fiber
- 10g
- Selenium
- 13mcg
- Zinc
- 5mg
- Iron
- 7mg
- B12
- 0.5mcg
- Iodine
- 15mcg
- Sodium
- 600mg
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