Chickpea, tomato and avocado salad with mixed seeds
Chickpea salad with tomato, avocado, Kalamata olives, toasted almonds and a mix of seeds. Plant protein and lots of flavour.
- Prep
- 10 min
- Cook
- —
- Servings
- 2
Start cookingStep by step, with timers
Posted on Instagram on 26 October 2020 · See the post
Method
- Drain and rinse the chickpeas.
- Dice the tomato and avocado.
- Mix the chickpeas with the tomato, avocado and olives.
- Sprinkle over the flaked almonds and the seed mix.
- Dress with oil and salt, a vinaigrette or vegan mayonnaise.
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 280 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 400 kcal | 143 kcal | 20 % | |
| Fat | 26 g | 9.3 g | 37 % | |
| of which saturates | 3.2 g | 1.1 g | 16 % | |
| Carbohydrate | 35 g | 13 g | 13 % | |
| of which sugars | 7.9 g | 2.8 g | 9 % | |
| Fibre | 15 g | 5.4 g | — | |
| Protein | 13 g | 4.6 g | 26 % | |
| Salt | 1 g | 0.4 g | 17 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Cooked chickpeas: 100 g per serving
- Tomato: 80 g per serving
- Black Kalamata olives: 15 g per serving
- Avocado: 60 g per serving
- Toasted flaked almonds: 10 g per serving
- Seed mix: chia, hemp and toasted sesame: 5 g per serving
- Dress it with oil and salt, a vinaigrette or (vegan) mayonnaise: 5 g per serving
Photos
