Avocado Salad
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By Amanda Montenero
Avocado Salad
5 steps
Prep:10minCook:20min
Updated at: Sun, 14 Jan 2024 02:46:13 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories593.1 kcal (30%)
Total Fat43.8 g (63%)
Carbs35.9 g (14%)
Sugars9 g (10%)
Protein18.2 g (36%)
Sodium1221.5 mg (61%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Salad
1can chickpeas
drained and rinsed
1 tablespoonolive oil
¼ teaspoonkosher salt
0.25red onion
medium, thinly sliced
¼ cupred wine vinegar
2 headsromaine hearts
halved and separated
1 pintcherry tomatoes
halved
2avocados
sliced
8 ouncesfeta cheese
crumbled
Dressing
Instructions
Step 1
Preheat oven to 450 degrees Fahrenheit.
Step 2
Toss chickpeas in olive oil and salt on a rimmed baking sheet. Bake until brown and crisp (about 20 minutes). Remove from the oven and set aside.
Step 3
Meanwhile, soak the onion in the vinegar in a small bowl and set aside to pickle.
Step 4
Whisk olive oil, mustard, oregano, and salt together in a small bowl.
Step 5
Toss all ingredients together in a large bowl and drizzle with dressing. Enjoy!
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