Spinach Chickpea Avocado Salad Recipe
This spinach chickpea avocado salad is a fast no-cook lunch with lemon, olive oil, and creamy avocado in every bite.
It’s fresh, filling, and easy enough to throw together when your brain is done for the day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 salad
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: dairy free, Egg Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 2 cups spinach
- 1/2 cup chickpeas
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- Salt and black pepper, to taste
- 1.5 ounces avocado, cubed
Instructions
- Add the spinach to a medium bowl.
- Add the chickpeas.
- Pour in the lemon juice and olive oil.
- Season with salt and black pepper.
- Toss until the spinach and chickpeas are coated.
- Add the avocado and toss gently.
- Plate and serve right away.
Notes
- Add the avocado near the end so it keeps its shape.
- Drain the chickpeas well before they hit the bowl.
- This salad tastes best the same day it’s made.
Nutrition Information (Per Serving, Estimated)
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 55mg
- Total Carbohydrates: 28g
- Dietary Fiber: 10g
- Total Sugars: 4g
- Added Sugars: 0g
- Protein: 10g
- Vitamin D: 0mcg
- Calcium: 110mg
- Iron: 3.2mg
- Potassium: 780mg
% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.
Find it online: https://www.wellnesswarrior.org/spinach-chickpea-avocado-salad/