Protein-Loaded Chickpea Salad
Prep:
|
Cook:
2 servings
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Ingredients
1 cup boiled chickpeas
½ avocado
1 cup chopped cilantro
1 TBSP tahini
1 tomato (chopped)
1 TBSP olive oil
Lemon Juice (1 lemon)
1 garlic clove (minced)
Green onions
1 cup air-fried sweet potatoes
½ tsp coriander
½ tsp cumin
½ tsp salt
½ tsp black pepper
½ tsp red pepper
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164 grams boiled chickpeas
½ avocado
16 grams chopped cilantro
1 TBSP (15 ml) tahini
1 tomato (chopped)
1 TBSP (15 ml) olive oil
Lemon Juice (1 lemon)
1 garlic clove (minced)
Green onions
200 grams air-fried sweet potatoes
½ tsp (2.5 ml) coriander
½ tsp (2.5 ml) cumin
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) black pepper
½ tsp (2.5 ml) red pepper
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Rating
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Dietary Therapies
MED
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Instructions
- Soak ⅓ cup (67 grams) of dried chickpeas overnight with 1 TBSP (15 ml) of baking soda
- Boil the chickpeas with 3 cups of water until softened, or use 1 cup (164 grams) of canned chickpeas.
- For the dressing: Mix all condiments along with lemon juice, garlic, olive oil, and tahini.
- Combine the remaining ingredients in a salad bowl.
- Add dressing.
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Nutritional Info
Storage
Notes
Used with permission from
Maysa Alzaim
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