Summer Chickpea Salad (No oil)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 leaves Basil 1 fruit without skin and seeds Avocados, California (Haas) 1 tbsp chopped Fresh Chives 1 cup Spinach, fresh 2 cup Chickpeas (garbanzo beans) 1 tbsp Maple Grove Farms 100% Pure Maple Syrup 1 serving Lemon, fresh squeezed, juice of one whole lemon 0.50 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 1 tsp Dijon Mustard (Great Value) 0.5 cup slices Cucumber (with peel)
In a large bowl, whisk together the lemon juice (starting with 2 tbsp), maple syrup, dijon, salt, and lemon zest (if using). Add the chickpeas, avocado, spinach, and basil (and chives, if using). Toss through, gently so not to break up the avocado too much. Taste, if you'd like more lemony tang, add the additional 1/2 tbsp of lemon juice. Season as desired with more salt or with some pepper. Serve!
Avocado Note: If not serving straight away, store in the fridge in a covered container. Note that the avocado in this salad will oxidize slightly after several hours, this salad is best eaten the same day. If you want to make ahead, add the avocado just before serving.
Serving Size: Makes 6-1/2 cup servings
Avocado Note: If not serving straight away, store in the fridge in a covered container. Note that the avocado in this salad will oxidize slightly after several hours, this salad is best eaten the same day. If you want to make ahead, add the avocado just before serving.
Serving Size: Makes 6-1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 162.0
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 265.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 6.0 g
- Protein: 5.1 g
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