Middle-Eastern chickpea salad with avocado
Middle-Eastern chickpea salad with avocado: 663 kcal and 19 g protein per serving, ready in 15 minutes. Nutrition calculated from the ingredients.
Ingredients
- 12 g Olive oil
- 10 g Balsamic vinegar
- 80 g Romaine lettuce (shredded)
- 140 g Chickpeas (canned) (drained)
- 80 g Avocado (in wedges)
- 15 g Walnuts (chopped)
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Wash 80 g Romaine lettuce, spin dry and put in a bowl.
- Prepare 80 g Avocado and add.
- Place 140 g Chickpeas on top.
- Whisk a dressing from 12 g olive oil, 10 g balsamic, salt and pepper and pour over.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Sprinkle with 15 g Walnuts and serve immediately.
Nutrition per serving
- 663 kcal
- 19 g protein
- 44 g carbs
- 49 g fat