Skinnytaste · by Gina Homolka★ 4.9 (13)
Chickpea Avocado Salad
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 15%
CARBS 25G46% OF CAL
9G FIBER0G ADDED0G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 10G44% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, fresh salad of lettuce, chickpeas, cucumber, tomato, and avocado dressed with olive oil and vinegar. Quick to assemble and filling enough to make a complete lunch.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 cups chopped greens such as romaine
- 1 cup canned chickpeas (rinsed and drained)
- 2/3 cup diced cucumbers
- 2/3 cup halved cherry tomatoes
- 2 ounces sliced avocado (from 1/2 small)
- 2 tsp extra virgin olive oil
- 3 tsp unfiltered apple cider vinegar (I use Braggs or fresh lemon juice)
- kosher salt
- fresh black pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 15%
CARBS 25G46% OF CAL
9G FIBER0G ADDED0G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 10G44% OF CAL
1G SAT9G 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
- 1005mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1005MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.