Chickpea and Avocado Salad
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Chickpea and Avocado Salad - Two Superfoods are combined here to a court.
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams chickpeas (drained, canned)
- 200 grams Radish
- 1 Romaine lettuce
- 1 red onion
- 2 Avocados
- 100 grams Yogurt (low-fat)
- 1 Tbsp Crème fraiche (20 g)
- 1 tsp honey
- 2 Tbsps Lime juice
- salt
- 2 stalks Basil
Preparation steps
1.
Add the chickpeas to a colander, rinse under cold water, and drain well.
2.
Rinse, trim, and chop the radishes. Rinse and trim the lettuce, spin dry, and tear into bite-sized pieces.
3.
Peel the onion and cut into rings. Peel and halve the avocados. Remove the seeds, and thinly slice.
4.
Place all the prepared salad ingredients onto a plate.
5.
For the dressing, mix the yogurt, creme fraiche, honey, lime juice, and 3-4 tablespoons of water. Season to taste with salt, and transfer to a small bowl.
6.
Rinse and dry the basil, then remove the leaves. Sprinkle the leaves over the salad, and serve with the dressing.
