Low Calorie Chickpea Avocado Salad

Here is one we want to give a try soon from loseweightbyeating.com.
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Low Calorie Chickpea Avocado Salad:

This Low Calorie Chickpea Avocado Salad has been my “go to” lunch for a few weeks. I posted it on Facebook and couldn’t believe how many people were eager to try it! I know you’ll love this healthy no cook salad. It’s great for lunch or dinner.

Ingredients You’ll Need:

½ cup Chickpeas (Garbanzo beans)

½ large English cucumber

1 avocado

2 tablespoons Feta Cheese (or Kalamata olives for vegan)

Low Calorie Chickpea Avocado Salad

Healthy Chickpea Avocado Salad Meal Prep and Storage

Meal Prep

Without Avocado– I recommend waiting on dicing the avocado until you are ready to serve. To do this add all of the ingredients (except the avocado) to a meal prep container and mix together. Place in the fridge (will hold for 3-4 days). Then take to work with you and cut up the avocado just before serving (this is great if you have a kitchen at work).

With Avocado– I don’t recommend adding the avocado until you are ready to serve. But you could do it just before you leave for work. To do this, add the cubed avocado to a meal prep container and add 1 tablespoon fresh lemon juice. Toss the avocado in the juice. Then add the remaining ingredients to the top and do not mix. Take to work and mix when you’re ready to eat.

Leftover Storage

Refrigerate Leftovers– I do not recommend freezing this recipe. To store leftovers, add 1/2-1 tablespoon fresh lemon juice to the salad and mix well (this will stop the avocado from oxidizing and turning brown). Store in the fridge for 1-2 days.

Low Calorie Chickpea Avocado Salad

Low Calorie Chickpea Avocado Salad

Lose Weight By Eating

This Low Calorie Chickpea Avocado Salad has been my “go to” lunch for a while now. It’s so easy and quick, I can make it in under 50 minutes.

I like to save the other 1/2 of the can of beans in the fridge for the next day. So my lunch is even quicker then!

Special Tip: You can easily make this recipe vegan by swapping out the feta cheese for Kalamata olives. They will give the same salty bite that the feta does.

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Course lunch

Cuisine American

Servings 1 serving

Calories 430 kcal

½ cup Chickpeas (Garbanzo beans) drained and rinsed

½ large English cucumber chopped

1 avocado cubed

2 tablespoons Feta Cheese or Kalamata olives for vegan

Optional Spices:

½ teaspoon red pepper flakes

1 teaspoon fresh chopped parsley

Add the chickpeas, cucumber, avocado and feta cheese to a bowl and mix together.

If desired, add in the parsley and or the red pepper flakes.

Serve for a hearty lunch or a simple dinner.

Serving: 2.5cupsCalories: 430kcalCarbohydrates: 38.8gProtein: 12.2gFat: 27.1gSaturated Fat: 8.5gCholesterol: 25mgSodium: 682mgPotassium: 785mgFiber: 12.3gSugar: 2.5gCalcium: 198mgIron: 3mg

Keyword Chickpea Avocado Salad, Low Calorie Chickpea Avocado Salad

About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.

Nutrition and Calories in Chickpea Avocado Salads

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