iFoodReal · by Olena Osipov★ 5.0 (33)
Chickpea Avocado Salad
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 13%
CARBS 20G36% OF CAL
8G FIBER0G ADDED0G INTRINSIC8G OTHER4G TOTAL SUGAR
FAT 15G59% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chickpea salad with fresh vegetables and lemon-olive oil dressing. Protein-packed, fresh, and ready in 15 minutes.
sidemediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 x 14 ounce cans low sodium chickpeas (drained & rinsed)
- 1 long English cucumber (cut into bite size pieces)
- 3 medium tomatoes (cut into bite size pieces)
- 2 medium avocados (diced)
- 1/4 cup red onion (diced)
- 1/2 cup parsley (dill or cilantro, finely chopped)
- 1 large lime or lemon (juice of)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 13%
CARBS 20G36% OF CAL
8G FIBER0G ADDED0G INTRINSIC8G OTHER4G TOTAL SUGAR
FAT 15G59% OF CAL
2G SAT13G 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
- 15m
- Sodium
- 428mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 496mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.