Summer Salad

Summer Salad

Health Rating
Prep Cook Ready in Servings
2 min 1 min 3 min 1
Scheduled for:
Lunch on Tuesday

Ingredients for 1

Show Original

2 cup Arugula
7 1/2 can (15oz) Chickpeas, canned, low sodium (Drained and rinsed)
1/2 medium pepper(s) Green bell pepper (Sliced)
1/2 cucumber(s) Cucumber (Diced)
1/2 medium Tomato (Diced)
1/8 medium Red onion (sliced thinly)
1/4 avocado(s) Avocado
1 tbsp Almond milk, unsweetened, Blue Diamond
1/2 tbsp Lemon juice
1/2 tbsp Coconut oil (unrefined)
1 clove(s) Garlic
1 tbsp Basil, fresh (Sea salt and fresh black pepper to taste (Optional: ½ c of cooked high quality protein))

Instructions


1. Combine chickpeas, bell pepper, cucumber, tomato, and red onion in large bowl
2. Combine avocado, almond milk, lemon juice, coconut oil, garlic, and basil. Blend until creamy.
3. Place chickpea mixture over arugula and top with avocado dressing
4. Find a sunny place to sit and indulge!

Nutrition Facts

Per Portion

Calories 3147
Calories from fat 697
Calories from saturated fat 134
Total Fat 77 g
Saturated Fat 14.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 29.5 g
Monounsaturated Fat 19.6 g
Cholesterol 0 mg
Sodium 4246 mg
Potassium 5568 mg
Total Carbohydrate 451 g
Dietary Fiber 148 g
Sugars 92 g
Protein 162 g

Dietary servings

Per Portion


Meat Alternative 18.0
Vegetables 31.8

Energy sources


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