🥑 Creamy Chickpea and Avocado Salad

Name: Creamy Chickpea and Avocado Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 400 g Chickpeas (canned, drained); 2 Stück Ripe avocado; 1 Stück Cucumber; 0.5 Stück Red onion; 1 Rolle Plastic wrap (for pressing); 1 Stück Lemon; 150 g Plain yogurt (full fat, approx 10%); 30 ml Olive oil; 3 g Salt; 1 g Black pepper

420 kcal · 15 min · 4 servings

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Ingredients

400 g Chickpeas (canned, drained)
2 Stück Ripe avocado
1 Stück Cucumber
0.5 Stück Red onion
1 Rolle Plastic wrap (for pressing)
1 Stück Lemon
150 g Plain yogurt (full fat, approx 10%)
30 ml Olive oil
3 g Salt
1 g Black pepper

Instructions

1. Rinse the chickpeas and dry them well with a kitchen towel.
2. Place the dried chickpeas on a flat plate, cover with plastic wrap and press down with a second heavy plate to mash them. Let them sit for 5 minutes.
3. Wash the cucumber and cut it into small cubes. Peel the red onion and cut it finely as well.
4. Cut the avocados in half, remove the pit and cut the flesh into cubes. Add them to a large bowl.
5. Add the mashed chickpeas, cucumbers and onions to the avocado in the bowl.
6. Whisk the yogurt with the lemon juice, olive oil, salt and pepper into a creamy sauce.
7. Pour the sauce over the salad and mix everything gently until everything is evenly coated.
8. Serve the salad immediately on four plates.

Nutrition per serving

kcal: 420
Protein: 12 g · Fett/Fat: 28 g · Carbs: 35 g