afoona
Avocado, Chickpea and Almond Bowl with Vegetables
Salads

Avocado, Chickpea and Almond Bowl with Vegetables

A light bowl with avocado, chickpeas, cherry tomatoes and hard-boiled egg, plus toasted almonds for crunch. Good for a lunch made in a hurry.

⏱ 23 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌾 Gluten-free🌳 Tu BiShvat

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, honey, mustard and salt until smooth.
    Bowl
    💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

To assemble

  1. 2
    Put the chickpeas, red cabbage, tomato, avocado and egg in a large bowl.
    Bowl
  2. 3
    Drizzle the dressing on top.
  3. 4
    Serve topped with the almonds.
283calories
8 gprotein
14 gcarbs
20 gfat
● protein 12%● carbs 20%● fat 67%

Per serving (148 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (1)

  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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