Chickpea Avocado Salad (Gluten-Free Recipe Analysis)

Name: Chickpea Avocado Salad (Gluten-Free Recipe Analysis)
Total time: 15 min
Yield: Makes 5 Cups
Cuisine: null
Ingredients: 4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed; 2 cloves garlic, peeled and minced; Zest of 1 lime and juice of 4 limes; 1 small red onion, peeled and diced small; 1 avocado, coarsely chopped; Sea salt to taste; 1⁄2 cup chopped cilantro; 1 jalapeño pepper, minced (for less heat, remove the seeds)

Full recipe at www.forksoverknives.com

Serving

Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1195g

Ingredients

4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed

30 ounce (850g) Beets, Cooked, Boiled, Drained

850g

2 cloves garlic, peeled and minced

2 clove (6g) Garlic, Raw

Zest of 1 lime and juice of 4 limes

1 lime yields (44g) Lime Juice, Raw

44g

1 small red onion, peeled and diced small

1 small (70g) Onions, Raw

70g

1 avocado, coarsely chopped

1 avocado, NS as to Florida or California (201g) Avocados, Raw, All Commercial Varieties

201g

1/4 tsp Sea salt to taste

0.25 tsp (1.5g) Salt, Table

1.5g

1⁄2 cup chopped cilantro

0.5 cup (8g) Coriander (cilantro) Leaves, Raw

1 jalapeño pepper, minced (for less heat, remove the seeds)

1 pepper (14g) Peppers, Jalapeno, Raw

14g