Side Dish

Cucumber avocado chickpea salad is for Side Dish.

Cucumber avocado chickpea salad takes 10 minutes to prepare.

Cucumber avocado chickpea salad takes 20 minutes to cook.

Cucumber avocado chickpea salad makes 3 servings.

The ingredients for Cucumber avocado chickpea salad are:

2 tsp Paprika
14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
2 cup Chickpeas (garbanzo beans)
1 serving Trader Joes Persian cucumber 1ea Chasbrell
2 serving Yellow Sweet Bellpepper (Half a pepper) (by CARIELT)
1 cup Tomatoes - sm cherry tomatoes
20 grams Cilantro, raw
1 fruit without skin and seeds Avocados, California (Haas)
42 gram(s) Bel Gioioso - Fresh Mozzarella Snacking Cheese (optional)


optional- salt, pepper, olive oil, lime juice to taste

Here is how you make Cucumber avocado chickpea salad:

Preheat oven to 400F.Add all spices to a bowl and whisk, then add avocado oil and mix well until creamy.Add chickpeas to spice mix and coat well.The coated chickpeas go into the preheated oven on a baking sheet for 20 minutes. Wash and dice cucumber, bell pepper, cilantro. Deseed, peel and dice avocado and add all to a large mixing bowl.Once chickpeas have cooled down you can add to salad and season with olive oil, sea salt, pepper and lime juice to taste (not included in nutrition info).Serving Size: makes 4- 1 cuo servingsNumber of Servings: 3Recipe submitted by SparkPeople user KELLYAM42.

The nutritional information for Cucumber avocado chickpea salad is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 402.3

• Total Fat: 18.3 g
• Cholesterol: 10.0 mg
• Sodium: 529.6 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 13.6 g
• Protein: 12.9 g

The dietary needs meet for Cucumber avocado chickpea salad is Vegetarian