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Chickpea Avocado Salad
Chickpea Avocado Salad with Lemon and Dill - Vegan Protein-Packed Egg Salad Alternative by Tori Avey. For sandwiches, salads and more. Healthy, gluten free.
Prep Time
2 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 2 servings
Calories: 290 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 ripe avocado
- 1 3/4 cups chickpeas, cooked or canned and drained 1 can
- 2 tablespoons freshly squeezed lemon juice or more to taste
- 1 1/2 tablespoons freshly chopped dill
- salt and pepper to taste
Instructions
- Add the chickpeas to a small mixing bowl and cut the avocado into chunks.Add the avocado and the rest of the ingredients to the mixing bowl and mash together using a potato masher. I like to leave a little texture, but you can make the mixture as chunky or smooth as you like. Add salt and pepper to taste, and more lemon juice if desired.
- Serve the salad on toasted bread, with crackers, scooped on top of salad, or however you might use egg salad. If vegan, make sure any accompaniments are vegan; if gluten free make sure that any accompaniments are gluten free.
Cup of Yum
Notes
- You will also need: Small mixing bowl, potato masher
- Adapted from Two Peas and Their Pod.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
28g
(9%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
406mg
(17%)
Potassium
694mg
(20%)
Fiber
13g
(52%)
Sugar
1g
(2%)
Vitamin A
145IU
(3%)
Vitamin C
15.8mg
(18%)
Calcium
62mg
(6%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 406mg | 17% |
| Potassium | 694mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 1g | 2% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 62mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.