Cucumber avocado chickpea salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tsp Paprika 14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP 2 cup Chickpeas (garbanzo beans) 1 serving Trader Joes Persian cucumber 1ea Chasbrell 2 serving Yellow Sweet Bellpepper (Half a pepper) (by CARIELT) 1 cup Tomatoes - sm cherry tomatoes 20 grams Cilantro, raw 1 fruit without skin and seeds Avocados, California (Haas) 42 gram(s) Bel Gioioso - Fresh Mozzarella Snacking Cheese (optional)optional- salt, pepper, olive oil, lime juice to taste
Preheat oven to 400F.
Add all spices to a bowl and whisk, then add avocado oil and mix well until creamy.
Add chickpeas to spice mix and coat well.
The coated chickpeas go into the preheated oven on a baking sheet for 20 minutes.
Wash and dice cucumber, bell pepper, cilantro. Deseed, peel and dice avocado and add all to a large mixing bowl.
Once chickpeas have cooled down you can add to salad and season with olive oil, sea salt, pepper and lime juice to taste (not included in nutrition info).
Serving Size: makes 4- 1 cuo servings
Number of Servings: 3
Recipe submitted by SparkPeople user KELLYAM42.
Add all spices to a bowl and whisk, then add avocado oil and mix well until creamy.
Add chickpeas to spice mix and coat well.
The coated chickpeas go into the preheated oven on a baking sheet for 20 minutes.
Wash and dice cucumber, bell pepper, cilantro. Deseed, peel and dice avocado and add all to a large mixing bowl.
Once chickpeas have cooled down you can add to salad and season with olive oil, sea salt, pepper and lime juice to taste (not included in nutrition info).
Serving Size: makes 4- 1 cuo servings
Number of Servings: 3
Recipe submitted by SparkPeople user KELLYAM42.
Nutritional Info Amount Per Serving
- Calories: 402.3
- Total Fat: 18.3 g
- Cholesterol: 10.0 mg
- Sodium: 529.6 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 13.6 g
- Protein: 12.9 g