Vegan Avocado & Chickpea Salad

Servings: 2

Every week my family participates in meat-free Mondays. I truly believe reducing our consumption of animal products helps the environment. And at the same time, it gets my creative juices flowing! This recipe, which I created for one such meatless Monday, is packed with vitamins and essential nutrients, and one serving surpasses your daily-recommended intake of fiber!

INGREDIENTS

2 cups cooked chickpeas, peeled
1 cup chopped tomatoes
1 avocado, cubed
1 carrot, peeled and julienned
6 basil leaves
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon toasted sesame seeds

INSTRUCTIONS

1. Combine the chickpeas, tomatoes, avocado, carrot, basil, olive oil, lemon juice, salt, and pepper in a medium bowl, tossing to combine.
2. Divide between two serving bowls and garnish with the toasted sesame seeds. Serve and enjoy!

NUTRITION • per one serving •

Calories 946
Total Fat 28.36 g 40%
Saturated Fat 3.52 g 18%
Polyunsaturated Fat 7.6 g —
Monounsaturated Fat 15.7 g —
Trans Fat — 
Cholesterol — 
Sodium 657.48 mg 33%
Total Carbohydrates 137.32 g 53%
Dietary Fiber 30.41 g 109%
Total Sugars 25.50 g —
Protein 43.52 g 87%
Vitamin A 321 mcg 23%
Vitamin C 29.13 mcg 36%
Vitamin D — 
Potassium 2032.1 mg 58%
Calcium 150.19 mg 19%
Iron 9.57 mg 68%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here