Keywords: vegetarian, healthy, raw ingredients, quick, diabetes
Serves: ~2
Prep Time: 10 minutes
Total Time: 10 minutes
Equipment: large bowl, knife, spoon
Ingredients:
- 1 can low sodium chickpeas (drained)
- 2 tbsp reduced fat feta cheese (crumbled)
- Handful parsley (chopped)
- 1/2 avocado (cut into chunks)
- 2 roma tomatoes
- Juice from 1/2 lemon
- 1/2 tbsp olive oil
- Salt
- Pepper
Directions:
- Drain liquid from chickpeas and place chickpeas into a large bowl for mixing.
- Cut the half avocado into chunks and place into a bowl.
- Dice tomatoes and place into bowl.
- Chop the parsley and place into bowl.
- Squeeze juice from half a lemon into bowl.
- Add 1 tbsp of olive oil.
- Add 2 tbsp of feta cheese.
- Add salt and pepper to taste.
- Mix all the ingredients together and serve.
Variations:
- Try adding a boiled egg sliced into chunks or canned tuna or salmon for extra protein.
Notes:
- Keeps for 7 days refrigerated in a sealed container.
Nutrition Notes:
- This simple salad is packed with plant-based protein from the chickpeas and potassium and monounsaturated fats from the avocado to leave you feeling full and satisfied!
Savings Tip:
- Buy uncooked chickpeas in bulk and boil them yourself for lower costs.
Nutrition Facts:
| Serving Size | 1 |
| Energy (kcal) | 339 |
| Fat (g) | 12 |
| Saturated (g) | 2 |
| Cholesterol (mg) | 8 |
| Sodium (mg) | 460 |
| Carbs (g) | 41 |
| Sugars (g) | 4 |
| Added Sugars (g) | 0 |
| Fiber (g) | 11 |
| Protein (g) | 14 |
| Vitamin D (IU) | 2 |
| Calcium (mg) | 166 |
| Iron (mg) | 3 |
| Potassium (mg) | 719 |