Recipes · Greek · Vegetarian Dishes
Chickpea and Avocado Salad with Lemon-Tahini Dressing
One serving has 494 kcal and 15 g protein, and at least a fifth of a woman's daily need of vitamin K (118%), pyridoxine (91%), copper (88%), fiber (60%), phosphorus (50%) and folate (45%). Ready in 20 minutes.
- Preparation: 15 min
- Cooking: 5 min
- Makes: 1 serving (427 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free, Dairy-free, Halal, Kosher, Buddhist, Hindu Vegetarian
- Contains: sesame
Ingredients
- 100 g Chickpeas, from canned, no added fat
- 50 g Lettuce, green leaf, raw
- 50 g Cucumber, with peel, raw
- 100 g Tomatoes, red, ripe, raw, year round average
- 100 g Avocado, raw
- 15 g Tahini
- 7 g Olive oil
- 5 g Spearmint, fresh
Method
- In a large mixing bowl, combine the chickpeas, lettuce, cucumber, tomatoes, and avocado.
- In a separate small bowl, whisk together the olive oil, lemon juice, tahini, salt, and black pepper until smooth and creamy. This will be your Lemon-Tahini Dressing.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- Garnish with freshly chopped herbs.
- Serve immediately on a chilled plate for a refreshing experience. Chef's Notes: The Lemon-Tahini dressing adds a creamy, tangy flavor that complements the vegetables' freshness and the avocado's richness. ", Fresh herbs enhance the visual appeal and provide a burst of flavor and aroma
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 494 kcal | 23% |
| Carbohydrates | 41.7 g | |
| Water | 332 mL | |
| Fiber | 17.8 g | 60% |
| Protein | 14.8 g | 31% |
| Tryptophan | 0.02 g | |
| Threonine | 0.07 g | |
| Isoleucine | 0.08 g | |
| Leucine | 0.09 g | |
| Lysine | 0.09 g | |
| Methionine | 0.02 g | |
| Cystine | 0.02 g | |
| Phenylalanine | 0.07 g | |
| Tyrosine | 0.04 g | |
| Valine | 0.07 g | |
| Histidine | 0.03 g | |
| Fat | 33.3 g | |
| Monounsaturated | 18.4 g | |
| Polyunsaturated | 7.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.3 g | |
| Saturated | 4.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 180 mg | 18% |
| Copper | 0.79 mg | 88% |
| Iron | 5.4 mg | 30% |
| Magnesium | 115 mg | 37% |
| Manganese | 0.33 mg | 18% |
| Phosphorus | 348 mg | 50% |
| Potassium | 1,218 mg | 26% |
| Selenium | 9.3 µg | 17% |
| Sodium | 373 mg | |
| Zinc | 2.9 mg | 36% |
| Thiamin (vitamin B1) | 0.39 mg | 35% |
| Riboflavin (vitamin B2) | 0.31 mg | 28% |
| Niacin (vitamin B3) | 3.6 mg | 26% |
| Pantothenic acid (vitamin B5) | 0.3 mg | 6% |
| Pyridoxine (vitamin B6) | 1.2 mg | 91% |
| Folate (vitamin B9) | 178 µg | 45% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 73 mg | 17% |
| Vitamin A | 249 µg | 36% |
| Vitamin C | 30.6 mg | 41% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 4.5 mg | 30% |
| Vitamin K | 106 µg | 118% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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