-
Dairy Free
-
Gluten Free
-
Nut Free
-
Vegan
-
Vegetarian
Easy Recipe for an Avocado Chickpea Salad
A complete salad that can be enjoyed on its own or with a side of protein.


Easy Recipe for an Avocado Chickpea Salad
A complete salad that can be enjoyed on its own or with a side of protein.
Rate
Print
Save
Pin
Servings: 7
Calories: 132kcal
Equipment
- knife
- cutting board
- citrus squeezer
- bowl
Ingredients
- ½ large red pepper, chopped
- 2 cups chickpeas
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 handful fresh parsley, or cilantro, chopped
- salt, to taste
- pepper, to taste
- 1 large avocado, chopped
- 1 plum tomato, chopped
Instructions
- Chop 1/2 of a large red pepper. Add to a medium sized bowl.
- Add to the bowl 2 cups of cooked chickpeas. If you have the time to soak and cook fresh chickpeas, they are so much better.
- Chop 1 large or two small avocado coarsely. Add to the chickpeas and red pepper.
- Add minced garlic, chopped tomato, and juice from one lemon.
- Mix well together.
- Salt and pepper to taste.
- Serve salad right away, avocado can’t stand for too long after it has been opened.
Nutrition
Calories: 132kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 341mg | Fiber: 6g | Sugar: 3g | Vitamin A: 446IU | Vitamin C: 25mg | Calcium: 33mg | Iron: 2mg