Chickpea Avocado Salad
- Time: 5 minutes
- Servings: 1
- Serving Size: 6.0 ounces
- Stage: Post-Recovery (6 months+ after surgery)
INGREDIENTS:
- Chickpeas, cooked - 1/2 cup (82 grams)
- Avocado - 1/3 small-medium (33 grams)
- Grape tomatoes - 50 grams or 1.8 oz
- Hemp seeds - 1 tsp (3 grams)(for our favorite brand click here)
- Sea salt - 1/4 tsp
INSTRUCTIONS:
- Drain and rinse the chickpeas.
- Chop the avocado and grape tomatoes.
- Mix everything in a bowl, serve and enjoy!
NUTRITION FACTS per serving:
- Calories 225
- Protein 9 grams
- Carbs 28 grams
- Fat 9 grams
- Fiber 9 grams
- Sugar 6 grams
- Iron 15% DV
- Calcium 5% DV
- Sodium 25% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: No dressing needed! Avocado works beautifully to moisten the salad and give it a nice flavor. Pair it with a bit of sea salt and you have one delicious-tasting meal! Tip: It is recommended to buy sea salt that has added iodine. Use the appropriate measuring spoons when adding sea salt to make sure to get the right amount, since too much salt is not good for our bodies.
Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.