Chickpea Avocado Salad
A gluten free and vegan salad that satisfies!
Prep Time15 minutes mins
Cook Time2 minutes mins
Marinate time30 minutes mins
Total Time47 minutes mins
Course: Main Course, Salad
Cuisine: American
Servings: 4
Calories: 136kcal
Author: Sula
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup grape tomatoes halved
- ½ cup red onion sliced or diced as preferred
- 1 lemon juiced
- 1 tablespoon olive oil extra-virgin
- Dash of garlic powder
- Salt and pepper to taste
- 1 avocado diced
Place chickpeas in a medium bowl and microwave for 2 minutes.
In a small cup, combine lemon juice and olive oil with seasonings. Pour over hot chickpeas and stir to combine. Set aside for 30 minutes to marinate.
Add tomatoes and onion and stir gently. Refrigerate until ready to serve.
Add avocado just before serving.
Calories: 136kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 398mg | Fiber: 5g | Sugar: 3g | Vitamin A: 384IU | Vitamin C: 26mg | Calcium: 21mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.