Avocado & Chickpea Salad

Servings: 4 

It just doesn’t get tastier than this vegan dish! The flavorful combination, loaded with plant-based protein and fiber will leave you feeling light and satisfied. It’s perfect for a family gathering or picnic, so keep this salad in mind during the summer months and al fresco dining.

INGREDIENTS

1 (15-oz.) can chickpeas, drained
1 large cucumber, sliced
1 cup whole cherry tomatoes
1 ripe avocado, sliced
¼ cup tightly packed fresh parsley leaves
1 tablespoon extra-virgin olive oil
Juice of ½ large lemon
Sea salt, to season
Black pepper, to season

INSTRUCTIONS

 1. Combine the chickpeas, cucumber, tomatoes, avocado, and parsley in a medium bowl.
2. Add the olive oil, lemon juice, salt, and black pepper to the salad mixture, stirring to combine. Serve and enjoy!

NUTRITION • per one serving •

Calories 270 —
Total Fat 14 g 18%
Saturated Fat 1.7 g 9%
Polyunsaturated Fat 0.6 g —
Monounsaturated Fat 1.3 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 320 mg 14%
Total Carbohydrates 31 g 11%
Dietary Fiber 11 g 39%
Total Sugars 6 g —
Protein 9 g 18%
Vitamin A 3.5 mcg 2%
Vitamin C 26 mg 2%
Vitamin D — 
Potassium 587 mg 10%
Calcium 73 mg 6%
Iron 1.9 mg 10%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here