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Coriander-Dusted Avocado, Chickpea and Scallion Salad Recipe

Nutrition

Cal/Serving: 279
Daily Value: 14%

Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Fat9g14%
Saturated1g6%
Trans0g0%
Carbs41g14%
Fiber12g50%
Sugars8g0%
Protein12g24%
Sodium266mg11%
Calcium69mg7%
Magnesium86mg22%
Potassium764mg22%
Iron4mg21%
Zinc2mg15%
Vitamin A384IU8%
Vitamin C10mg17%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg11%
Niacin (B3)2mg11%
Vitamin B60mg20%
Folic Acid (B9)330µg82%
Vitamin E1mg7%
Vitamin K32µg40%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Avocado, Tomato and Chickpea Salad
Courtesy of Yasmin Fahr

Created as part of our under-500 calorie menu, this salad is extremely easy to throw together and can be used with a variety of beans, herbs and vegetables.

A quick note: the longer you allow the ingredients to marinate and blend together, the better it will taste. You can prepare the salad and then go about your chores or cook the rest of your meal. Serve it with grilled meats or vegetables, on tacos or alongside the Foil-Baked Flounder with Lemon, Herbs, Steamed Snap Beans and Quinoa.

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INGREDIENTS

  • ¼ cup cherry tomatoes, sliced lengthwise
  • ¼ cup ripe Hass avocado
  • ¼ cup chickpeas, rinsed and drained
  • 1 tablespoon cilantro, finely chopped (or substitute mint/basil)
  • ¼ cup corn, canned whole kernels, rinsed and drained
  • 1 tablespoon chopped scallions, white and green part only
  • ¼ teaspoon ground coriander seeds
  • Salt 
  • Freshly ground black pepper

DIRECTIONS

Combine all ingredients in a bowl and mix well. Season with salt and pepper to taste.

Recipe Details

Total Calories: 193

Servings: 1