Herbed Chickpeas with Avocado


Herbed Chickpeas with Avocado

Servings 2
Cook Time 15 minutes


  • 2 tbsp Extra Virgin Olive Oil
  • 2 cup Chickpeas (cooked, patted dry)
  • ½ tsp Sea Salt
  • 2 cup Baby Spinach (chopped)
  • ¼ cup Mint Leaves (stems removed, chopped)
  • 1 Avocado (pitted, sliced)


  • Heat the olive oil in a large pan over medium heat. Add the chickpeas and salt,stirring occasionally until heated through, about 8 to 10 minutes.
  • Stir in the chopped spinach and cook for one minute or until wilted. Add themint and stir to combine.
  • Divide chickpeas and avocado onto plates and enjoy!


Leftovers: Avocado is best enjoyed the day of. Refrigerate the chickpea mixture in an airtight container up to five days. Leftovers can be enjoyed over yogurt or toast, stirred into a soup, or added to a salad. 
Serving Size: One serving is equal to approximately one cup of chickpeas and half an avocado.
More Flavor: Add lemon juice or dried spices like garlic powder, onion powder or chili powder.
Additional Toppings: Feta cheese, cherry tomatoes, onion, basil, parsley or cilantro.
Fat   33g
Saturated   4g
Trans   0g
Polyunsaturated   5g
Monounsaturated   21g
Carbs   55g
Fiber   20g
Sugar   9g
Protein   18g
Cholesterol   0mg
Sodium   633mg
Potassium   1150mg
Vitamin A   3140IU
Vitamin C   22mg
Calcium   130mg
Iron   6mg
Vitamin D   0IU
Vitamin E   5mg
Vitamin K   181μg
Thiamine   0.3mg
Riboflavin   0.3mg
Niacin   3mg
Vitamin B6   0.6mg
Folate   425μg
Vitamin B12   0μg
Phosphorous   345mg
Magnesium   134mg
Zinc   3mg
Selenium   7μg
Calories: 558kcal
Course: Lunchbox
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