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Hearty Salad with Chickpeas

45 min Vegan (Plant diet) Dinner Dairy freeGluten freeLactose free
388
Calories
20g
Protein
13.1g
Fat
47.9g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Parsley - 5 g (1 tbsp)
  • Lemon juice - 15 ml (1 tbsp)
  • Tahini - 10 g (2 tsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Cucumber - 50 g (0.5 whole)
  • Bell pepper - 70 g
  • Avocado - 30 g
  • Chickpeas, cooked - 170 g (1 cup)
  • Lettuce - 20 g (2 leaves)
  • Radish - 50 g

How to make:

  1. Use your hands to tear lettuce leaves. Add diced red bell pepper, cucumber, radish, and avocado. Finely chop greens
  2. Add boiled chickpeas (or canned chickpeas)
  3. Season with salt, pepper, and spices to taste (you can use turmeric and dried pepper)
  4. Drizzle a mixture of tahini and lemon juice over the salad
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