Chickpea, Avocado, and Cherry Tomato Salad 0 13

This salad does not require soaking and cooking chickpeas — the canned version will reveal its flavor just as well. It is better to choose ripe and soft avocado so that it literally melts in your mouth. Expensive cold-pressed olive oil can be replaced with any vegetable oil you like. Overall, this vegetable mix is inspired by Mediterranean traditions: only healthy and tasty ingredients, a simple dressing, and an appealing presentation. The salad contains enough protein — 2.51 g per 100 g, which makes it not only healthy but also filling. Chickpeas are especially valued among those who observe fasting or adhere to vegetarianism. However, we are confident that this product deserves a place in every kitchen.

Servings: 2

Preparation time: 10 min

Ingredients

200 g canned chickpeas
1 small head of iceberg lettuce
8 cherry tomatoes
1 avocado
4 tbsp olive oil
1 tbsp lemon juice
salt
freshly ground black pepper
Measurement and weight table

Preparation

Step 1

Drain the liquid from the can of chickpeas. Cut the avocado in half, remove the pit, and peel it. Slice the avocado halves and drizzle with lemon juice. Cut the cherry tomatoes in half. Slice the lettuce into wide strips.

Step 2

In a large bowl, combine the chickpeas, lettuce, tomatoes, and avocado, add salt and pepper. Drizzle with the remaining lemon juice and olive oil, and gently mix.

By the way

Per 100 g: protein 2.51 g (3.14% of daily value)

• fats 13.58 g (15.09%)

• carbohydrates 8.80 g (5.24%)

• kcal 160.31 (8.91%)

• sodium 291.26 mg (20.99%)

• total sugars 2.05 g (4.10%)

• unsaturated fatty acids 1.86 g (9.30%)

• dietary fiber 3.58 g (11.93%)