How To Make Chickpea Avocado Salad
Our chickpea and avocado salad is perfect for a fast and filling meal! The grainy and smooth texture gives a tasty contrast to this well-balanced dish.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 2cupsromaine,or other greens, chopped
- 1cupchickpeas,canned, rinsed and drained
- ⅔cupcucumbers,diced
- ⅔cupcherry tomatoes,halved
- 2ozavocado,sliced from ½ small
- 2tspextra virgin olive oil
- 3tspapple cider vinegar,unfiltered, or Braggs or fresh lemon juice
- kosher salt
- black pepper,fresh, to taste
Instructions
-
Divide the lettuce, chickpeas, cucumbers, tomatoes and avocado in two bowls.
-
Season with salt and pepper to taste, then drizzle each with olive oil and vinegar.
-
Serve, and enjoy!
Recipe Notes
Nutrition
- Calories: 490.52kcal
- Fat: 15.02g
- Saturated Fat: 1.89g
- Monounsaturated Fat: 7.47g
- Polyunsaturated Fat: 3.86g
- Carbohydrates: 71.05g
- Fiber: 16.17g
- Sugar: 13.59g
- Protein: 22.44g
- Sodium: 653.90mg
- Calcium: 91.97mg
- Potassium: 1177.62mg
- Iron: 5.30mg
- Vitamin A: 236.36µg
- Vitamin C: 17.68mg
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