CHICKPEA AVOCADO SALAD SANDWICH
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, versatile chickpea and avocado salad that serves as a sandwich filling or a vegetable dip. It's creamy, healthy, and ready in 10 minutes. Works as a gluten-free option when served without bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 1/2 cups cooked chickpeas or 1 can (15 oz.), drained and rinsed
- 1 avocado, flesh only
- 1 small carrot (about 1/4 cup), finely diced
- juice of 1 lemon
- dash or two of garlic powder
- salt + pepper, to taste
- leafy greens
- 6 slices whole grain bread, or your favorite
- red onion slices
- sliced tomatoes, optional
At a glance
PER SERVING · TIME 10M
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
- 617mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 788mg
- Calcium
- 166mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.