The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 1 serving |
Ingredients
- 1 15-ounce can no-salt added chickpeas beans
- 1 large ripe avocado, pitted and diced
- 1/4 cup diced red onion
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper
- 1 cup arugula
- 1/4 cup sliced cucumbers
- 1/4 cup cooked quinoa
- 1/4 cup sliced strawberries
- 1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta
- Balsamic vinegar, for drizzling, optional
Instructions
- Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
- Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
- Reserve the remaining chickpea and avocado salad for another purpose.
Nutrition Facts
| Calories | 362 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 135 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 10 grams |
| Protein | 13 grams |
| Sugar | 5 grams |
| Calories | 362 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 135 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 10 grams |
| Protein | 13 grams |
| Sugar | 5 grams |