Naturally Ella · by Erin Alderson
Avocado Chickpea Salad
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 11%
CARBS 19G28% OF CAL
7G FIBER0G ADDED0G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 20G68% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick salad of chickpeas, avocado, fresh herbs, and bright lemon dressing with Greek yogurt. A fresh, protein-rich vegetarian bowl.
mainmediterraneansaladbeansgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups cooked chickpeas (drained and rinsed)
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced fresh dill
- 2 scallions (minced)
- 2 tablespoons lemon juice
- 3 tablespoons mayo or greek yogurt
- 1 tablespoon olive oil
- 1 just-ripe California Avocados
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 11%
CARBS 19G28% OF CAL
7G FIBER0G ADDED0G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 20G68% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 387mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.