Herbed Chickpeas with Avocado

263

Herbed Chickpeas with Avocado

Servings 2
Cook Time 15 minutes

Ingredients

  • 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)

Instructions

  • 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!

Notes

Notes:
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.
Nutrition:
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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