Isabel Eats · by Isabel Orozco-Moore★ 4.6 (18)
Healthy Mexican Chickpea Salad
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 22%
CARBS 37G43% OF CAL
12G FIBER0G ADDED8G INTRINSIC17G OTHER8G TOTAL SUGAR
FAT 19G48% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh chickpea salad with cherry tomatoes, jalapeño, avocado, and a bright lime vinaigrette. Ready in 15 minutes, naturally vegan and gluten-free.
sidemexicansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 15-ounce can of chickpeas, (drained and rinsed (about 3 cups cooked chickpeas))
- 3/4 cup finely diced red onions ((about 1/2 large red onion))
- 1 cup quartered cherry tomatoes
- 1 large jalapeño pepper (finely diced)
- 1/3 cup chopped cilantro
- 1 avocado (diced)
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 2 medium limes (juiced (about 1/4 cup lime juice))
- 1 teaspoon minced garlic ((about 2 cloves))
- 1 pinch of salt
- 1 pinch of black pepper
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 22%
CARBS 37G43% OF CAL
12G FIBER0G ADDED8G INTRINSIC17G OTHER8G TOTAL SUGAR
FAT 19G48% OF CAL
2G SAT16G 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
- 317mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 490mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 317MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.