Chickpea, Prosciutto & Avocado Bowl

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A fabulously bright & filling gluten-free salad made in record time!

Camille C.
Camille C.
114

4 minutes

Prep time

546 cal.

Per serving

Utensil

Colander

recipe

Chickpeas (canned)

Step 1

Rinse & drain the chickpeas.

Cucumber

Step 2

Wash & dice the cucumber.

Cherry tomatoes

Step 3

Wash & halve the cherry tomatoes.

Avocado

Step 4

Remove the avocado peel & pit. Slice the avocado in half.

Mixed baby greens
Chickpeas (canned)
Cucumber
Cherry tomatoes
Prosciutto
Avocado

Step 5

Add the salad greens to a serving bowl. Arrange the chickpeas, cucumber, tomatoes, avocado halves & prosciutto slices alongside each other in the bowl. Season with salt & pepper. Add a final drizzle of olive oil. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy546 cal.
Fat36 g
Carbohydrates32 g
Protein20 g
Fiber14 g

On average, one serving of the recipe "Chickpea, Prosciutto & Avocado Bowl" contains 546 Energy, 36 g of Fat, 32 g of Carbohydrates, 20 g of Protein, 14 g of Fiber.

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Chickpea, Prosciutto & Avocado Bowl
Very easy