Chickpea Avocado Salad
Try this Chickpea Avocado Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- kosher salt
- fresh black pepper to taste
- 2 tsp extra virgin olive oil
- 2 cups chopped greens such as romaine
- 1 cup canned chickpeas rinsed and drained
- 2/3 cup diced cucumbers
- 2/3 cup halved cherry tomatoes
- 2 ounces sliced avocado from 1/2 small
- 3 tsp unfiltered apple cider vinegar (i use braggs) or f
- Carbohydrate 29.37259879584 g
- Cholesterol 0 mg
- Fat 7.84746150534799 g
- Fiber 7.25576773168395 g
- Protein 6.41165065276 g
- Saturated Fat 1.03894286050369 g
- Serving Size 1 1 serving (183g)
- Sodium 416.769061847913 mg
- Sugar 22.1168310641561 g
- Trans Fat 0.832575540420877 g
- Calories 206 calories
Divide the lettuce, chickpeas, cucumbers, tomatoes and avocado in two bowls. Season with salt and pepper to taste and drizzle each with olive oil and vinegar or lemon juice.
