Chickpea Avocado Salad
Creamy, refreshing and low insodium – this chickpea avocado salad is a fiber-packed, heart-healthy recipemade with just a few simple ingredients. Perfect for a quick lunch, snack, or meal on the go!
Servings: 4 cup
Calories: 257kcal
Ingredients
- 1 can low sodium chickpeas (or garbanzo beans) drained & rinsed well
- 1 avocado peeled & diced
- 1/2 cucumber diced
- 1/2 small red onion finely chopped
- 1/2 lemon juiced
- 1 tbsp olive oil
- 2 tbsp fresh parsley or cilantro chopped
- 1/2 tsp ground cumin
- black pepper to taste
Instructions
- Rinse chickpeas thoroughly under running waterfor at least 1 minute to reduce the sodium content.
- In a large bowl, combine the chickpeas, avocado,cucumber, bell pepper, and red onion.
- In a small bowl, whisk together the olive oil,lemon juice, cumin, and black pepper.
- Pour the dressing over the salad and gently tossto combine.
- Serve immediately topped with fresh herbs or letit sit for 15-30 minutes for the flavors to come together.
Notes
Nutrition Facts (per 1 cup): 257 calories, 14g fat, 2g saturated fat, 0mg cholesterol, 13mg sodium, 28g carbohydrate, 10g fiber, 0g added sugar, 8g protein, 63mg calcium, 497mg potassium, 121mg phosphorus, 18mg oxalate