Chickpea and Tomato Salad with Avocado Dressing

This salad combines chickpeas and juicy cherry tomatoes with a guacamole – style avocado dressing.

Ingredients for 2 portions:

1 Can chickpeas (400 g)

1 Head baby romaine lettuce

300 g Cherry tomatoes

1/2 Green chili

1 Avocado

Juice of 1 lime

100 g unsweetened soy yoghurt

4 Stalks Coriander

1 Shallot

Salt and pepper

Total time: 20 minutes

Drain the chickpeas, chop the lettuce and cut the cherry tomatoes in halves. Distribute the ingredients evenly between two bowls. In a blender or food processor, combine the avocado with lime juice, chayenne pepper, soy yoghurt and coriander (including the stalks). Blend until smooth and add salt and pepper to taste. Peel the shallot and cut it into fine rings. Serve the salad topped with onion rings and avocado dressing.

Tomato and Chickpea Salad with Avocado Dressing
Serves 2
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
459 calories
62 g
0 g
20 g
20 g
3 g
789 g
3250 g
10 g
0 g
15 g
Nutrition Facts
Serving Size
789g
Servings
2
Amount Per Serving
Calories 459
Calories from Fat 164
% Daily Value *
Total Fat 20g
30%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 3250mg
135%
Total Carbohydrates 62g
21%
Dietary Fiber 17g
67%
Sugars 10g
Protein 20g
Vitamin A
583%
Vitamin C
136%
Calcium
21%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Can chickpeas (400 g)
  2. 1 Head baby romaine lettuce
  3. 300 g Cherry tomatoes
  4. 1/2 Green chili
  5. 1 Avocado
  6. Juice of 1 lime
  7. 100 g unsweetened soy yoghurt
  8. 4 Stalks Coriander
  9. 1 Shallot
  10. Salt & pepper
Instructions
  1. Drain the chickpeas, chop the lettuce and cut the cherry tomatoes in halves.
  2. Distribute the ingredients evenly between two bowls.
  3. In a blender or food processor, combine the avocado with lime juice, chayenne pepper, soy yoghurt and coriander (including the stalks).
  4. Blend until smooth and add salt and pepper to taste.
  5. Peel the shallot and cut it into fine rings.
  6. Serve the salad topped with onion rings and avocado dressing.
beta
calories
459
fat
20g
protein
20g
carbs
62g
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Von Vegan http://www.vonvegan.com/

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