This avocado and chickpea salad is packed with fiber, vitamins, and healthy fats, making it a nutritious and delicious option for a light lunch or dinner.
Ingredients:
- 1 ripe avocado, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine diced avocado, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
- 2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
- 3. Pour the dressing over the avocado mixture and gently toss until everything is evenly coated.
- 4. Taste and adjust seasoning if needed.
- 5. Serve immediately as a light and refreshing salad, or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
- Here's the breakdown of the major nutrients in the Avocado and Chickpea Salad recipe:
Avocado:
- -Calories: Approximately 234 kcal per avocado (medium-sized)
- -Macronutrients: Avocados are rich in healthy fats, with about 21 grams of fat per avocado. They also contain around 3 grams of protein and 12 grams of carbohydrates.
- -Micronutrients: Avocados are a good source of vitamins such as vitamin K, vitamin C, vitamin E, and B vitamins (including folate). They also contain minerals like potassium, magnesium, and copper.
Chickpeas:
- -Calories: Approximately 269 kcal per cup (cooked)
- -Macronutrients: Chickpeas are a great source of plant-based protein, providing around 15 grams per cup. They also contain about 45 grams of carbohydrates and 4 grams of fat.
- -Micronutrients: Chickpeas are rich in vitamins and minerals, including folate, iron, phosphorus, and manganese. They are also a good source of dietary fiber.
Overall, this avocado and chickpea salad is full of essential nutrients and is a healthy, nutritious and balanced meal option.
