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Add a photoServings: 2
Ingredients
- 1 can Chickpeas (16 ounce)
- 1 med Cucumber, peeled
- 1 lrg Tomato
- 1 x Red pepper, seeded & diced
- 2 x Scallions, minced
- 1 x Avocado
- 1/3 c. Extra virgin olive oil
- 1 x Lemon
- 1/4 tsp Salt
- 1/8 tsp White pepper
- 8 x Leaves fresh basil, minced
- 1/3 c. Dill, fresh
Directions
- Drain chickpeas and rinse well. Cut cucumber into thin slices, then halve them. Cut tomato into wedges, then halve them. Put cucumbers and tomato pcs, as well as red peppers and scallions, in a bowl. Set aside. Dice avocado. Put in a large bowl, and add in oil and juice from half the lemon.
- Add in the salt, pepper and basil. Stir with fork (avocado will cream). Add in the vegetables and dill to avocado mix. Toss gently. Add in chickpeas, and combine. Taste and add in more lemon, salt and pepper as needed. Serve. Can be prepared ahead of time and refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 548g | |
| Recipe makes 2 servings | |
| Calories 715 | |
| Calories from Fat 410 | 57% |
| Total Fat 46.42g | 58% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 978mg | 41% |
| Potassium 1102mg | 31% |
| Total Carbs 65.58g | 17% |
| Dietary Fiber 16.7g | 56% |
| Sugars 6.29g | 4% |
| Protein 14.3g | 23% |
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