Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan
SERVES 4
PREP TIME: 10 MINUTES
A hearty salad perfect for lunch or a snack, this recipe can be made in minutes and requires no cooking. Because it’s not lettuce based, it is ideal for making ahead and storing in the refrigerator, so you always have a health-boosting, filling meal option on hand.
2 (15-ounce) cans chickpeas, drained and rinsed
½ small red onion, diced
2 garlic cloves, minced
Grated zest of 1 lime
Juice of 4 limes
½ cup chopped fresh cilantro
2 tablespoons chopped scallions, green and white parts
¾ teaspoon salt
1 ripe avocado, halved, pitted, peeled, and diced
Bioactive ingredients:
beans, onion, garlic, avocado
1.
In a medium mixing bowl, combine the chickpeas, onion, garlic, lime zest, lime juice, cilantro, scallions, and salt. Mix well.
2.
Just before serving, fold the avocado gently into the salad. Store covered in an airtight container in the refrigerator for
up to 4 days.
Per Serving:
Calories: 267; Total fat: 11g; Saturated fat: 2g; Protein: 10g; Total carbohydrates: 37g; Fiber: 12g; Sugar: 8g; Cholesterol: 0g
VARIATION:
You could make this salad with other types of beans, though chickpeas are ideal because of their firm texture. Feel free to use spices, like ¼ teaspoon cayenne or chili powder, or even add a diced jalapeño for spicier flavor.