Herbed Chickpeas with Avocado
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 |
