Chickpea, Prosciutto & Avocado Bowl

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

Camille C.
Camille C.
433

4 minutes

Prep time

546 cal.

Per serving

Utensils

Colander, Knife

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

View nutritional information

Energy546 cal.
Fat36 g
Carbohydrates32 g
Protein20 g
Fiber14 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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