Avocado Chickpea Salad
A lite, tasty, healthy lunch in less than 10 minutes!
Ingredients
- 1 can chickpeas (garbanzo beans), drained and rinsed (organic and BPA free is best) 15 oz
- 1/2 cucumber peeled and finely chopped
- 1/4 cup jarred roasted red peppers drained and finely chopped
- 1 can sliced black olives 2.25 oz
- juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 small avocado pitted and diced
- salt and pepper to taste
Instructions
- Place chickpeas in food processor and pulse for about 10 seconds, until mashed.
- Transfer mashed chickpeas to a medium bowl and stir in all other ingredients. Carefully stir in avocado last.
- Spoon the chickpea salad onto sandwich bread, buns, wraps or use it as a dip for veggies and crackers. Enjoy!
Notes
Serve this in a bowl, with chips, or in a wrap!
Nutrition
Calories: 358kcal | Carbohydrates: 24g | Protein: 8g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 1960mg | Potassium: 512mg | Fiber: 12g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 10mg | Calcium: 105mg | Iron: 2mg